A different way to eat your potatoes! The batter makes your ordinary spuds spicy and delicious for a Pakistani-style snack. Try this with sliced eggplant as well!


Recipe Summary

15 mins
10 mins
25 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

  • Whisk gram flour, salt, cayenne pepper, cumin seeds, and baking powder together in a bowl. Stir lukewarm water into flour mixture, 1/2 cup at a time, until batter has a thick pancake-batter consistency.

  • Dip potato slices in batter until well-coated.

  • Working in batches, cook coated potatoes in hot oil, turning once, until golden and crispy, 2 to 4 minutes. Transfer potatoes to a paper-towel lined plate to drain.


The nutrition data for this recipe includes the full amount of the batter ingredients. The actual amount of the batter consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

305 calories; protein 7.3g 15% DV; carbohydrates 42.8g 14% DV; fat 12.4g 19% DV; cholesterolmg; sodium 317.9mg 13% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Made as written and I liked these. They were definitely different than what I am used to but I really liked the cumin seeds in the batter. The one thing I did not like was the way the recipe instructs you to cut the potatoes. I found that trying to fry/flip them was more difficult to do with them so long. It would have been easier if they would have been cut width wise. No biggie but I will definitely do that next time. Don't forget to lightly salt them once they come out of the oil. Read More