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Ingredients
Deep-Fried Battered Potatoes (Pakoras) with Yogurt Dip
- 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
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.
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.
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.
For the yogurt sauce, stir all the ingredients together and season with salt. Serve the potato pakoras on a platter alongside the yogurt dip.
(Percentage of daily recommendation)
| Calorie | 313 cal. | (15 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.7 g | (19 %) |