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Potatoes - 450 gm
Oil - 2 Tablespoons
Cumin seeds - 1 teaspoon
Onion - 1 medium, finely chopped
Green chilli - 1, seeded and chopped
Grated fresh ginger - 2 teaspoons
Ground turmeric - 1 teaspoon
Finely chopped fresh coriander - 2 Tablespoons
Salt - to taste
Cornflour - as required
Egg - 1, large
Oil - as needed for deep frying
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Peel and cut the potatoes into small pieces and boil with plenty of salted water until tender, but not mushy. Leave to drain and dry in a colander, then mash lightly. In a small saucepan, heat the oil over medium heat and add the cumin seeds. As soon as they splutter, add the onions, green chillies and ginger. Fry for 3-4 minutes until the onions are soft. Stir in the turmeric, coriander leaves and salt. Remove from heat and add the mashed potatoes, cornflour and egg. Stir until all the ingredients are well blended. Heat the oil for deep frying in a wok or other suitable pan over a medium to high heat. Drop a tiny amount of the potato mixture into the oil to test the temperature. If the potato mixture starts sizzling and floating to the top immediately, then the oil is at the right temperature. Pick up 1 tablespoon of the potato mixture and, with another spoon, make a rough croquette shape, then gently push it into the hot oil. More than one pakora can be fried depending how many can be fried conveniently. Fry until the pakoras turn brown. Drain the excess oil on kitchen towel before serving. Serve hot with your choice of dip, chutney or ketchup.
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