Ingredients
 Oil for frying
  jalapeno1 ea
seeded and minced
  onions2 medium
thinly julienne
  knob of ginger 1/4 inch
chopped
  potato1 lb
grated
   Salt and pepper
 corn starch 1/4 cup
 chickpea flour2 cups
 baking powder 1/2 tsp
 ground tumeric2 tsp
 ground coriander2 tsp
 ground fennel1 tsp
 garam masala1 tsp
 chili powder1 tsp
 water 1/2 cup
Half cup to 1 cup
 knob of ginger1 1-inch
microplaned
 cilantro1 bunch
 mint2 bunches
 clove1 garlic
 small green chile1 ea
 lemon juice1 Tbsp
 yogurt 3/4 cup
 water 1/4 cup

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.