INGREDIENTS

  • 1/2 Kg Potatoes (peeled& mashed smooth), boiled
  • 2 tsp Rock salt
  • 1/4 tsp Chilli powder
  • 1/2 Cup Singhare ka atta
  • For deep-frying Oil
  • 1/2 Cup Sour yogurt
  • 1 sprig Curry leaf
  • 1/2 tsp Cumin seeds
  • 2 Whole red chillies
  • 1 Tbsp Ginger, chopped
  • 1/2 tsp Coriander powder
  • 4 Cups Water
  • For garnishing Coriander leaves

INSTRUCTIONS

  1. 1.Mix the potatoes, 1/2 teaspoon salt, chilli powder and singhare ka atta into a thick batter.
  2. 2.Put aside 1/4 of the mixture and the rest will be made into pakoris.
  3. 3.Heat oil till a drop of batter dropped in comes up at once.
  4. 4.Drop spoonfuls into oil, lower the flame and fry to a golden colour.
  5. 5.Drain on an absorbent paper and keep aside.
  6. 6.Add the yogurt to the remaining mixture, make a smooth paste and mix in water.
  7. 7.In a heavy-based pan, reheat 2 tbsp of the same oil, add curry leaves, cumin seeds and whole red chillies.
  8. 8.When slightly darkened, add ginger and sauté a little.
  9. 9.Add the yogurt mixture, salt and coriander powder and bring to a boil and then simmer over low flame till it thickens a bit; stirring frequently to avoid scorching.
  10. 10.Add the pakoris, simmer a couple of minutes more and serve hot, garnished with coriander leaves.

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