Potato Pakoras With Yogurt Sauce

Potato pakora recipe is perfect for an Pakistani inspired and vegetarian food: don't forget to dip the spicy potato pakora fritters in a creamy yogurt sauce!

INGREDIENTS

For the Pakoras

Potato (450 g, peeled and cut into chunks)
Chickpea flour (75 g )
Cornmeal (50 g)
Fennel seeds (5 ml)
Green chili (3 each, finely chopped)
Coriander (30 ml chopped leaves)
Onion (1, finely chopped)
Latif oil (As needed, for frying)

For the Yoghurt Sauce

Yogurt (250 ml)
Sugar (5 ml)
Salt (1 pinch)
Coriander (15 ml chopped leaves)
Mint (15 ml chopped leaves)


PREPARATION

To prepare potato pakora recipe start cooking the potatoes in salted boiling water for 30 minutes or until soft and then mash.

1) Mix the chickpea flour, cornmeal and the fennel seeds in a bowl.

2) Stir in the chilies, coriander and onion.

3) Then add the potatoes and as much water as necessary to form a thick, kneadable dough.

4) Heat the oil in a deep frying pan until bubbles appear on a wooden spoon held in the fat.

5) Drop tsp-sized portions of the dough into the oil and fry until golden yellow.

6) Drain on kitchen paper.

7) For the yogurt sauce: mix all the ingredients together and season to taste.

8) Serve the potato pakoras with yogurt sauce.