Oil, for deep frying
2 medium sized fluffy potatoes, peeled and coarsely grated
1 green chilli, finely chopped
¼ tsp coriander seeds
¼ tsp cumin seeds
50g/2 oz gram flour or besan
¼ - ½ tsp salt
Heat the oil in a deep saucepan or a deep-fat fryer.
In a bowl, mix the rest of the ingredients with 2 tbsp of water to make a stiff, thick batter. If it seems too runny, add some more flour.
The temperature of the oil is important. To check whether it is hot enough, add a tablespoon from the pan to the pakora mixture. If it sizzles, the oil is ready. Slowly place teaspoon-size drops of the mixture into the oil, 5-6 at a time, depending on the size of the pan. They take about a minute to cook and should turn golden. When they have cooled they will be crunchy. Take them out of the oil and place them on a plate covered with kitchen paper. Taste one before you fry the whole batch, and adjust the seasoning if necessary. Serve hot with a chutney or tomato ketchup.