Potato pakoras and 5-minute mint chutney
Pakoras are familiar to every visitor to India. These crispy, deep-fried, spicy bites can be made with almost any vegetable. The fresh mint sauce is enriched with yogurt.
Ingredients · Servings 4
- 400 g potatoes
- 3 garlic cloves
- 3 tablespoons chopped coriander
- 1 teaspoon salt
- 11⁄2 tl garam masala
- 1.5 TL curry
- ½ tl cayennepippuria
- 5 dl chickpea flour
- about 2½ dl water
- about 3 dl rapeseed oil
- finger salt
- 1 garlic clove
- 1 jalapeno
- 1 large pot of mint leaves
- ½ pot of coriander
- ½ pot of parsley
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 2 tablespoons natural yogurt or other unflavored yogurt
- about 1 tablespoon water
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Method · 50 min
- Wash the potatoes thoroughly and cut into ½ cm slices. Steam the slices in a steamer or microwave for about 2 minutes until almost cooked. Drain the potatoes. (Alternatively, cut the potatoes into thin slices so that pre-cooking is not necessary.)
- Make the spice mixture. Peel and crush the garlic cloves. Chop the coriander. Mix all the ingredients together and add to the potatoes.
- Mix the flour and water until it resembles thick pancake batter. Pour over the potatoes. Heat the oil in a frying pan or on the bottom of a saucepan to 120 degrees. Deep-fry the potato slices separately, about 10 at a time, for about 4 minutes per batch. Remove with a slotted spoon onto kitchen paper. Sprinkle with finger salt. Enjoy immediately or keep warm in a 100 degree oven.
- Make mint chutney. Peel and mince garlic clove, mince jalapeno. Puree all chutney ingredients in a blender. Serve with potato pakoras.
Vicissitudes
- Wash the potatoes thoroughly and cut into ½ cm slices. Steam the slices in a steamer or microwave for about 2 minutes until almost cooked. Pat the potatoes dry. (Alternatively, cut the potatoes into thin slices so that pre-cooking is not necessary.)
