Potatoes: 450 g, peeled and cut into chunks
Chickpea flour: 75 g
Cornmeal: 50 g
Fennel seeds: 5 ml
Green chiles: 3 each, finely chopped
Coriander: 30 ml chopped leaves
Onion: 1, finely chopped
Sunflower oil: As needed, for frying
Mango powder: 1 g
Yogurt: 250 ml
Sugar: 5 ml
Salt: 1 pinch
Coriander: 15 ml chopped leaves
Mint: 15 ml chopped leaves
Potato pakora recipe is perfect for an Indian inspired and vegetarian brunch: don't forget to dip the spicy potato pakora fritters in a creamy yogurt sauce!
To prepare potato pakora recipe start cooking the potatoes in salted boiling water for 30 minutes or until soft and then mash. Together with potatoes, you can use also other vegetables to prepare pakoras (as shown in the pictures): cauliflower, broccoli, etc.
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.
Mix all the ingredients together and season to taste.
Serve the potato pakoras with yogurt sauce.
