Ramadan Potato Pakoras
1/2 cup all-purpose flour
1/4 tsp baking powder
1/4 tsp kosher salt
1/2 tsp Rumi Spice Whole Cumin Seeds
dash of yellow food coloring, or ½ tsp ground turmeric
1/2 cup water
2 large potatoes
Neutral cooking oil, for frying
In a bowl, combine all the dry ingredients including yellow food coloring (or turmeric for natural coloring). Add in the water and whisk until the consistency is smooth and slightly thick.
Peel and thinly slice the potatoes (the thinner, the better).
Heat about 2-3 inches of cooking oil in a heavy-bottomed pot to 375 degrees F.
Dip each slice of potato in the batter and, working a few at a time, transfer the potatoes to the hot cooking oil (making sure not to overcrowd the oil).
Using a slotted spoon, fish out fried potato pakoras and place on a paper towel to drain the oil. Sprinkle with a pinch of salt.
Serve with fresh cilantro chutney and toasted pita bread.