Nothing like that to have hot Aloo pakoda with hot ginger tea during nice, cold, rainy weather. Tastes just awesome!
1 1⁄2 Cup (24 tbs)
Red chilli powder
1 Cup (16 tbs) (For deep frying)
Take besan in a bowl, add rice flour, red chilli powder, baking soda, turmeric powder, carom seeds, salt to taste, mix all dry ingredients together.
Add water slowly and make a smooth batter.
Peel and cut potatoes in to thin rounds.
Deep potato rounds in besan batter and deep fry till it gets nice golden color from both the sides.
Serve with chutney or sauce.