Ingredients
1 lb / 450 g potatoes
1 cup / 75 g gram (chickpea) flour, 1/3 cup
/ 50 g cornmeal (polenta)
1 tsp fennel seeds
3 green chili peppers, deseeded and
finely chopped
2 tbsp chopped cilantro (fresh
coriander) leaves
1 onion, finely chopped Sunflower oil,
for frying For the yogurt sauce:
1 cup/ 250 ml yogurt 1 tsp sugar
1 pinch salt
1 tbsp chopped cilantro (fresh
coriander) leaves
1 tbsp chopped mint leaves Salt and
pepper
Method
: Prep and cook time: 1 hour 30 min
1. Cook
the potatoes in salted water for 30 minutes or until soft and then mash.
2. Mix
the gram flour, cornmeal (polenta) and fennel seeds in a bowl. Stir in the
chili, cilantro (fresh coriander) and onion. Then add the potatoes and as much
water as necessary to form a thick, kneadable dough.
3. Heat
the oil in a deep skillet until bubbles appear on a wooden spoon held in the
fat.
4. Drop
tsp-sized portions of the dough into the oil and fry until golden yellow.
Remove from the pan and pat dry on kitchen paper.
5. To
make the yogurt sauce, mix all the ingredients together and season to taste.
Serve the potato pakoras with the yogurt sauce.