ingredients
all
Oil for frying
1 ea jalapeno
seeded and minced
2 medium onions
thinly julienne
1/4 inch knob of ginger
chopped
1 lb potato
grated
Salt and pepper
1/4 cup corn starch
2 cups chickpea flour
1/2 tsp baking powder
2 tsp ground tumeric
2 tsp ground coriander
1 tsp ground fennel
1 tsp garam masala
1 tsp chili powder
1/2 cup water
Half cup to 1 cup
1 1-inch knob of ginger
microplaned
1 bunch cilantro
2 bunches mint
1 garlic clove
1 ea small green chile
1 Tbsp lemon juice
3/4 cup yogurt
1/4 cup water
cookware
  • Fry pot and basket
  • cooling rack
For the Pakoras
1
Preheat oil to 350F.
2
In a bowl, combine all prepped veggies, jalapeno and ginger. Sprinkle with a bit of salt/pepper and mix to combine. Set aside.
3
In another bowl, combine flour, corn starch and spices. Whisk or sift and add to prepped veggies. Combine all the ingredients and mix together, creating a dry mix of veggies coated with flour and spices. Add water and stir to make a smooth medium-thick batter. Add a touch more water if it’s too dry, but don’t add too much, if batter becomes too watery or thin, the pakoras will not crisp!
4
When the oil becomes medium hot, if you’d like to test the oil, drop a small piece of battered veggie to see if it’s hot. Drop spoonfuls of the batter in the oil. Fry the pakoras in oil until golden and crisp, frequently flipping them over so it cooks on all sides. Remove from oil onto cooling rack, sprinkle with a touch of salt.
For the Chutney
5
Use a food processor to puree the ginger and garlic. Then add the chili, then the herbs.
6
Lastly add the lemon juice, water, and yogurt. Season to taste with salt and pepper.
To Serve
7
Arrange warm pakoras on a platter and serve chutney on the side.
notes
For a vegan option, substitute yogurt with a vegan yogurt alternative.