**Recipe ko kya naam du🤔**

Ingredients

• 500 g Small Potatoes (washed, boiled 5 min, cooled, halved if large)
• 2 Tbsp Cornstarch (for coating, gives crispness)
• 1 Tbsp Rice Flour (adds light texture)
• 1 tsp Salt (to taste)
• 1 tsp Kashmiri Red Chili Powder (mild red color and flavor)
• 1 tsp Ginger Paste (fresh or jarred)
• 1 tsp Garlic Paste (fresh or jarred)
• few drops Red Food Coloring (optional for bright hue)
• 2 Tbsp Mustard Oil (high smoke point, authentic flavor)
• 3 pieces Dried Red Chili (whole) (fried first for flavor)
• 1 tsp Chaat Masala (for garnish)
• 1/2 cup Mint Chutney (store‑bought or homemade)

Instructions

1. Wash Potatoes

   Rinse the small potatoes under running water, scrubbing gently to remove any dirt.

   Time: PT5M

2. Boil Potatoes

   Place the potatoes in a pot, cover with cold water, bring to a boil and cook for about 5 minutes until just tender but still firm.

   Time: PT5M

   Temperature: 100°C

3. Cool and Cut

   Drain the potatoes, spread them on a plate to cool for a few minutes. Halve any potatoes that are noticeably larger.

   Time: PT5M

4. Prepare Coating Mix

   In a mixing bowl combine cornstarch, rice flour, salt, Kashmiri red chili powder, ginger paste, garlic paste, and a few drops of red food coloring. Add a splash of water and stir to form a smooth, thick batter.

   Time: PT3M

5. Coat Potatoes

   Add the boiled potatoes to the batter, gently toss until each piece is evenly coated.

   Time: PT5M

6. Heat Oil & Fry Chili

   Heat mustard oil in a kadhai over medium heat. Add the whole dried red chilies and fry for about 1 minute until they darken slightly.

   Time: PT2M

   Temperature: 180°C

7. Fry Pakoras

   Carefully drop the coated potatoes into the hot oil. Fry for 5–10 minutes, turning occasionally, until they turn golden‑brown and crisp.

   Time: PT8M

   Temperature: 180°C

8. Drain and Serve

   Remove the pakoras with a slotted spoon, place on paper towels to drain excess oil. Serve hot with mint chutney, sprinkle chaat masala and the fried dried chilies on top.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

12 g

Fiber

3 g