Pakora Fries with Green Chutney

Ingredients

• 5 large russet potatoes (Peeled and cut into thin round slices)
• 1 cup gram flour
• 0.333 cup cornstarch
• 1 tbsp baking powder
• salt (To taste)
• 1 tbsp paprika powder
• 1 tbsp red chili flakes (For the batter)
• 1 tbsp cumin powder (For the batter)
• 0.5 cup water (Add more as needed to make a thick batter)
• 1 tsp turmeric powder
• oil (For frying)
• 1 bunch coriander (Crushed slightly)
• 2 Thai green chilies (Use 2–3; chopped)
• 5 mint leaves (Crushed slightly)
• 3 cloves fresh garlic (Chopped)
• cumin (Mentioned in the chutney method; amount not specified)
• salt (For the chutney, to taste)
• 0.5 tbsp red chili flakes (For the chutney)
• 1 tsp black pepper (For the chutney)
• 1 cup yogurt (Add after blending or crushing; 1–2 tablespoons may be used at a time to facilitate blending)
• lime (Optional; add a squeeze to the chutney for extra flavor)

Steps

1. 1

   Peel the potatoes and cut them into thin round slices. Wash the slices, then pat them dry.

2. 2

   In a mixing bowl, combine the gram flour, cornstarch, baking powder, salt, paprika powder, red chili flakes, cumin powder, and turmeric powder.

3. 3

   Add the water to the dry ingredients and mix well until a thick batter forms. Add more water if needed to reach the stated thick consistency.

4. 4

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

5. 5

   Fry the coated potato slices in oil over medium-high heat until golden and crispy.

6. 6

   For the chutney, slightly crush the coriander and mint leaves.

7. 7

   Add the chopped green chilies, garlic cloves, and the unspecified amount of cumin to a mortar. Crush with a pestle until the mixture is coarse.

8. 8

   Add the chutney salt, red chili flakes, and black pepper. Crush until well combined.

9. 9

   Either freeze the crushed herb mixture for later use, or add the yogurt and mix well. Serve the chutney with the fries.

10. 10

    As an alternative chutney method, combine all the green chutney ingredients except the yogurt in a blender and blend until smooth.

11. 11

    Add 1–2 tablespoons of yogurt at a time to facilitate blending, then mix the blended herb mixture with the remaining yogurt and serve.

12. 12

    Serve the pakora fries hot with the green chutney.

Notes

The source does not specify the frying oil quantity, frying time, or exact oil temperature beyond medium-high heat. The chutney instructions mention cumin, but no cumin quantity is provided in the ingredient list. Green chilies and garlic may be adjusted to taste. A squeeze of fresh lime juice and variations in spices or herbs are suggested.

Nutrition per serving

• main
• snack
• fried
• vegetarian
• South Asian
• crispy
• potato
• dipping sauce