Prepare this pakora recipe for brunch, or to enjoy a simple vegetarian snack: and don't forget to dip these spicy Indian potato fritters in creamy yogurt sauce
For the pakoras
For the yoghurt sauce
- Preparation time
- Cooking time
- Recipe category Brunch
- Recipe yield 4
- Recipe cuisine Indian
Cook the potatoes in salted boiling water for 30 minutes or until soft and then mash.
Mix the chickpea flour, cornmeal and the fennel seeds in a bowl.
Stir in the chilies, coriander and onion.
Then add the potatoes and as much water as necessary to form a thick, kneadable dough.
Heat the oil in a deep frying pan until bubbles appear on a wooden spoon held in the fat.
Drop tsp-sized portions of the dough into the oil and fry until golden yellow.
Drain on kitchen paper.
For the yogurt sauce: mix all the ingredients together and season to taste.
Serve the potato pakoras with the yogurt sauce.