- Cuisine: Indian, Pakistani
- Course: Appetizer, Side Dish, Snack
- Skill Level: Beginner, Easy, Moderate
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- Yield : About 20 pakoras
- Servings : 4
- Prep Time : 15m
- Cook Time : 15m
- Ready In : 30m
- 2/3 cup gram flour (you can find this in Asian stores)
- 1 medium onion
- 3 medium potatoes, washed and peeled
- 1 teaspoon salt
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1-2 green chilis, finely chopped (or 1/2 jalapeno)
- 1 tablespooon ginger, grated
- Handful cilantro, chopped
- 1 teaspoon cumin seeds
- 1/2 teaspoon red chili powder
- Oil for deep frying
Slice onion lengthwise very thinly and put in a medium sized bowl.
Grate (or very finely chop) the potatoes into the same bowl.
Sprinkle all the dry spices and add freshly chopped cilantro, chilis and ginger into the bowl.
Add in gram flour and mix together with your hand.
Add water 2-3 tablespoons at a time while still mixing mixture with your hand, just until a thick batter forms and coats all the vegetables. Squeeze the mixture through your fingers to ensure that all the spices are completely incorporated. Set aside.
Heat oil in deep frying pan, cast iron skillet, or wok to medium heat. Make sure the heat is not too high or pakoras will burn.
Very carefully drop in spooonfuls of the pakora mixture and fry until golden brown on each side, carefully turning them over when the first side starts to brown.
Using a slotted spoon, remove from the oil and set on paper towels to cool and dry.
Serve warm with mint chutney.