Instructions

• 1 Peel and slice the boiled potatoes into medium-thick pieces (or cut into bite-sized cubes).
• 2 In a mixing bowl, add kuttu ka atta, sendha namak, chopped green chilies, and ginger. Add water gradually to make a smooth, thick batter. It should coat the potato pieces well.
• 3 Heat ghee or oil in a deep pan on medium flame.
• 4 Dip each potato slice (or cube) into the batter and gently slide into the hot oil.
• 5 Fry the pakoris in small batches until they turn golden brown and crispy. Flip them occasionally for even cooking.
• 6 Remove onto a kitchen paper towel to absorb excess oil.
• 7 Serve hot with vrat chutney, curd, or a sprinkle of black pepper and lemon juice for extra flavor.