Pakora Fries with Green Chutney

Ingredients

• 4 russet potatoes (peeled and cut into thin round slices)
• 1 cup gram flour
• 0.333 cup corn starch
• 0.5 tbsp baking powder
• salt (to taste)
• 1 tbsp paprika powder
• 0.5 tbsp red chili flakes
• 1 tbsp cumin powder
• 0.333 cup water (or more, as needed to make a thick batter)
• 1 tsp turmeric powder
• oil (for frying)
• 1 bunch coriander (for the green chutney)
• 2 Thai green chilies (2–3 chilies; for the green chutney)
• 5 mint leaves (5–6 leaves; for the green chutney)
• 3 cloves fresh garlic (for the green chutney)
• salt (to taste, for the green chutney)
• 0.5 tbsp red chili flakes (for the green chutney)
• 1 tsp black pepper (for the green chutney)
• 1 cup yogurt (for the green chutney)

Steps

1. 1

   Peel the potatoes and cut them into thin round slices.

2. 2

   Wash the potato slices, then pat them dry.

3. 3

   In a mixing bowl, add the gram flour, corn starch, baking powder, salt, paprika powder, red chili flakes, cumin powder, and turmeric powder.

4. 4

   Add the water and mix well to make a thick batter. Add more water if needed, as specified in the source.

5. 5

   Dip the potato slices in the batter, coating them thoroughly.

6. 6

   Prepare the green chutney from the listed coriander, Thai green chilies, mint, garlic, salt, red chili flakes, black pepper, and yogurt. The source does not specify the preparation technique.

7. 7

   Heat the frying oil over high heat. Once the oil is hot, fry the battered potato slices over medium-high heat until golden and crispy.

8. 8

   Serve the pakora fries with the green chutney and enjoy.

Notes

The source does not specify the amount of frying oil, the green chutney preparation technique, or a frying time and temperature. It only states to heat the oil on high heat and fry on medium-high heat until golden and crispy.

Nutrition per serving

• snack
• appetizer
• vegetarian
• spicy
• fried
• gluten-free
• South Asian
• party food