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Potato Pakoras With Yogurt Sauce

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Intermediate
Total Time
1H 30MIN
Cuisine

Ingredients

Potatoes: 450 g, peeled and cut into chunks

Chickpea flour: 75 g

Cornmeal: 50 g

Fennel seeds: 5 ml

Green chiles: 3 each, finely chopped

Coriander: 30 ml chopped leaves

Onion: 1, finely chopped

Sunflower oil: As needed, for frying

Mango powder: 1 g

Yogurt: 250 ml

Sugar: 5 ml

Salt: 1 pinch

Coriander: 15 ml chopped leaves

Mint: 15 ml chopped leaves

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

Method
01.
Potatoes

To prepare potato pakora recipe start cooking the potatoes in salted boiling water for 30 minutes or until soft and then mash. Together with potatoes, you can use also other vegetables to prepare pakoras (as shown in the pictures): cauliflower, broccoli, etc.

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

Stir in the chilies, coriander and onion.

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

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

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

Drain on kitchen paper.

02.
For the yogurt sauce

Mix all the ingredients together and season to taste.

Serve the potato pakoras with yogurt sauce.

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