Potato Pakoras with Yogurt Sauce

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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Ingredients:

For the pakoras:
Potatoes, 1 lb cut into chunks
Chickpea flour, 2 1/2 oz
Cornmeal, 1.75 oz
Fennel seeds, 1 tsp
Green chiles 3, finely chopped
Coriander, 2 Tbsp chopped leaves
Onion 1, finely chopped
Sunflower oil As needed, for frying

For the yoghurt sauce:
Yogurt , 1 cup
Sugar, 1 tsp
Salt, 1 pinch
Coriander, 1 tsp chopped leaves
Mint, 1 tsp chopped leaves

Instructions:

Serves 4.

Cook the potatoes in salted boiling water for 30 minutes or until soft and then mash. Mix the chickpea flour, cornmeal and the fennel seeds in a bowl. Stir in the chiles, 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.

For the yogurt sauce: mix all the ingredients together and season to taste. Serve the potato pakoras with the yogurt sauce.

From finedininglovers.com