Potato Pakora
Potato pakora are crisp, golden fritters made from finely chopped potato held together with a spiced chickpea flour batter. The besan gives them a nutty flavor and a sturdy crunch, while green chile, ginger and red chile powder add heat and sharpness. Because the potato is cut small, the pieces cook through in the time it takes the batter to brown. Serve them hot with coriander chutney.
Instructions
Put the besan, a little oil, the chopped green chiles, ginger, salt, red chile powder and pepper in a large bowl. Add the finely chopped potatoes. The source also mentions onion in the method, but it is not listed as an ingredient, so leave it out unless you want to add it.
Stir in water a little at a time until the mixture becomes a thick batter that coats the potato pieces and holds together on a spoon.
Pour enough oil into a pan for shallow or deep frying and heat it until hot. A small drop of batter should sizzle as soon as it touches the oil.
Spoon dollops of the batter into the hot oil, leaving space between them so they do not stick together. Fry until golden brown.
Serve the pakora hot, with coriander chutney on the side.
Make it personal.
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