On 20 May 2020, I experimented with the idea of making pakoras of potato peels. They were ready in a jiffy without much effort and tasted heavenly. They were light on the stomach too and the best part was that they remained crisp even after cooling down; which was why I liked them more than the peels chips I made earlier, see link below. https://jasbirchatterjeephotoblog.wordpress.com/2020/04/16/lockdown-recipes/
With lockdown still going on in India and the need to minimise wastage, such recipes always come in handy. Another wonderful thing about potato peels is that they don’t spoil when kept in fridge. So you can keep collecting them and use them later as per your convenience.
Here are the step-by-step pics. Do try this out and let me know how it went.
1. First sprinkle salt and turmeric in the peels. Then add enough besan and rice powder to form a coating on the peels. Then sprinkle jeera powder, amchur, ajwain, a pinch of asafoetida, and dhania powder. I had some green coriander too, so I put that in as well. Mix with a spoon. No need to add water, as the peels also shed water.
2. Deep fry on medium heat in batches. Don’t put too much oil in karahi. Keep turning them over till they are golden brown all over.
3. Bring them out with a perforated handle and place them on tissue paper to drain out excess oil.