• 10servings
  • 60minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B1, H, E
MineralsPotassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 400g 'russet burbank' potatoes, peeled and cut into 1 small Kumara (250g), peeled and cut into 1cm cubes

  2. 1 1/2 cups besan flour

  3. teaspoon bicarbonate of soda

  4. 3/4 cup (180ml) water

  5. 2 teaspoons peanut oil

  6. 2 cloves garlic, crushed

  7. teaspoon ground turmeric

  8. teaspoon dried chilli flakes

  9. 2 green onions, chopped finely

  10. vegetable oil, for deep-frying

  11. For the coriander raita:

  12. 1 cup (280g) greek-style yogurt

  13. cup coarsely chopped fresh coriander

  14. 1 teaspoon ground cumin

Instructions Jump to Ingredients ↑

  1. Boil, steam or microwave potato and kumara together, until just tender and drain. Cool for 10 minutes.

  2. Meanwhile, make the coriander raita: Combine ingredients for the coriander raita in small bowl. Cover; refrigerate 30 minutes.

  3. Meanwhile, sift besan flour and soda into large bowl; gradually add the water, stirring, until batter is smooth.

  4. Heat peanut oil in small frying pan; cook garlic, spices and chilli flakes, stirring, until fragrant. Combine garlic mixture in bowl with batter; stir in potato, kumara and onion.

  5. Heat vegetable oil in wok or large saucepan; deep-fry tablespoons of the mixture, in batches, until pakoras are browned lightly. Drain on absorbent paper; serve with coriander raita.

  6. Besan: a flour made from ground dried chickpeas, is a staple of the Indian kitchen and is used to make roti, chapati and other breads.

  7. Pakoras: are small Indian fritters that can contain vegetables, meat, fish or rice. You can also use desiree potatoes for this recipe


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