Crispy Potato Pakoras with Mint Chutney – Village Style

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 10: Serve

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

• Ensure the oil is hot enough before frying to get crispy pakoras, but not too hot to burn them.

• Do not overcrowd the frying pan; fry in batches to maintain oil temperature and ensure even cooking.

• Adjust the spice levels in both the pakora batter and the chutney according to your preference.

• Add other vegetables like spinach, cauliflower, or paneer to the pakora batter.

• Experiment with different spice blends in the batter for varied flavors.

• Serve with tamarind chutney or tomato ketchup for alternative dipping options.