Deep-Fried Battered Potatoes (Pakoras) with Yogurt Dip

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Deep-Fried Battered Potatoes (Pakoras) with Yogurt Dip
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Health Score:
86 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
313
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie313 cal.(15 %)
Protein9 g(9 %)
Fat13 g(11 %)
Carbohydrates38 g(25 %)
Sugar added2 g(8 %)
Roughage5.7 g(19 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E7.8 mg(65 %)
Vitamin K71.8 μg(120 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.7 mg(31 %)
Vitamin B₆0.4 mg(29 %)
Folate97 μg(32 %)
Pantothenic acid1 mg(17 %)
Biotin4.9 μg(11 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C37 mg(39 %)
Potassium732 mg(18 %)
Calcium107 mg(11 %)
Magnesium63 mg(21 %)
Iron2.7 mg(18 %)
Iodine8 μg(4 %)
Zinc1.5 mg(19 %)
Saturated fatty acids2.5 g
Uric acid49 mg
Cholesterol5 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
450 grams starchy potatoes
salt
75 grams Chickpea flour
40 grams Cornmeal
1 tsp fennel seeds
3 green chili peppers
1 large onion
2 Tbsps freshly chopped cilantro
sunflower oil (for frying)
For the yogurt dip
200 grams Greek Yogurt (0.1% fat)
1 tsp sugar
1 pinch salt
1 tsp freshly chopped cilantro
1 Tbsp freshly chopped mint
How healthy are the main ingredients?
potatosugarmintsaltonionsalt

Preparation steps

1.

Rinse the potatoes and boil in salted water for about 30 minutes until done. Peel, allow to cool and dry slightly and crush coarsely with a fork.

2.

In a bowl, mix the chickpea flour, cornmeal, and fennel seeds. Rinse the chiles, cut in half lengthwise, remove the seeds and ribs and finely chop. Peel the onion and chop finely. Mix the chile, cilantro, and onions into the flour mixture. Add the potatoes and enough water (about 200 ml) (approximately 3/4 cup) so that everything can be mixed to a thick, malleable dough.

3.

Heat the oil in a wide saucepan (the oil is ready when small bubbles arise when a wooden spoon handle is dipped in the oil). Form the potatoes into oblong shapes with teaspoons and fry in portions for 3-4 minutes until golden. Drain on absorbent paper.

4.

For the yogurt sauce, stir all the ingredients together and season with salt. Serve the potato pakoras on a platter alongside the yogurt dip.

Comments

Cyndy from EAT SMARTER's picture
Garlic sounds like a great idea. Start with about 1 teaspoon finely minced garlic to start and add more if you would like to have more flavor. You could also add some to the yogurt dip.
 
I want to add garlic. Would that be a good idea?