Step-by-Step Instructions

1. 1.Peel the Potatoes

   Add 3.5 kg of potatoes to an automatic potato peeler machine. Add water to the machine and let it run until the potatoes are peeled. Collect the peeled potatoes in a large bowl.

2. 2.Boil the Potatoes

   Place a large cooking pot on a wood-fired stove. Add water to the pot and bring it to a boil. Carefully add the peeled potatoes to the boiling water and cook until they are tender.

3. 3.Prepare Potato Paste

   Once boiled, remove the potatoes from the hot water using a slotted spoon and transfer them to a large bowl. Take portions of the boiled potatoes and blend them in a mixer with some water until a smooth paste is formed. Pour the potato paste into a very large metal tray.

4. 4.Prepare Rice Paste

   Add 1.2 kg of rice to the blender along with some water. Blend until a smooth rice paste is formed. Pour this rice paste into the large metal tray with the potato paste.

5. 5.Add Spices and Herbs to Batter

   To the potato and rice paste in the large tray, add 500 g of finely chopped onions, 150 g of finely chopped green chilies, and 100 g of chopped coriander leaves. Then, add 50 g of salt, 50 g of red chili powder, 30 g of turmeric powder, 50 g of cumin powder, and 50 g of garam masala.

6. 6.Mix the Batter

   Add 1 kg of gram flour (besan) to the mixture. Using gloved hands, thoroughly mix all the ingredients together until a uniform, thick batter is formed. Ensure all spices and herbs are well incorporated.

7. 7.Heat Oil for Frying

   Place a large wok (kadhai) on the wood-fired stove. Pour 6 liters of cooking oil into the wok and heat it until it is hot enough for deep frying.

8. 8.Deep Fry the Pakoras

   Carefully drop small portions of the prepared batter into the hot oil. Fry the pakoras in batches, stirring occasionally with a slotted spoon, until they turn golden brown and crispy on all sides. Remove the fried pakoras and place them on a large tray.

9. 9.Prepare Mint Chutney

   In a blender, combine 150 g of roughly chopped onions, 50 g of green chilies, 100 g of mint leaves, and 5 g of salt. Add a small amount of water as needed and blend until a smooth, vibrant green chutney is formed. Pour the chutney into a serving bowl.

10. 10.Serve

    Serve the hot and crispy potato pakoras with the fresh mint chutney. Enjoy!