Aloo Pakora in Air Fryer

Mix together 1 cup chickpea flour, 2 tbsp rice flour, ½ tsp garam masala, ½ tsp carom seeds, ¼ tsp baking soda, ½ tsp turmeric powder, 1 tsp cayenne, and salt to taste along with 1 tbsp mustard oil.

Add a little water to make a thick batter that is thin enough to coat the sliced potato and is not too runny.

Preheat Air fryer to 180 C or 360 F for 4 minutes. Use parchment paper to ensure that the aloo pakora does not stick to the Air fryer basket.

Evenly spread out round slices of potato dipped in batter onto the parchment paper.

Air fry for about 8-10 minutes. Brush the pakoras with a little oil once the besan has set. Turn them if desired.

Increase the temperature to 200 C or 390 F and air fry for about 3 minutes more for a golden colour.

For deep frying, heat mustard oil in a kadhai till medium hot. Dip the sliced potato rounds in the prepared batter and slowly lower into the hot oil.

Fry on a medium to low flame till crispy and well cooked. Avoid deep frying on a hot flame to prevent undercooking inside and darkening outside.