For the pakoras
Potato:450 g, peeled and cut into chunks
Chickpea flour:75 g
Fennel seeds:5 ml
Onion:1, finely chopped
Green chili:3 each, finely chopped
Coriander:30 ml chopped leaves
Sunflower oil:As needed, for frying
For the yoghurt sauce
Coriander:15 ml chopped leaves
Mint:15 ml chopped leaves
To prepare potato pakora recipe start cooking the potatoes in salted boiling water for 30 minutes or until soft and then mash.
Mix the chickpea flour, cornmeal and the fennel seeds in a bowl.
Stir in the chilies, onion and coriander .
Then add the potatoes and as much water as necessary to form a thick, kneadable dough.
Heat the oil in a deep frying pan until bubbles appear on a wooden spoon held in the fat.
Drop tsp-sized portions of the dough into the oil and fry until golden yellow.
Drain on kitchen paper.
For the yogurt sauce: mix all the ingredients together and season to taste.
Serve the potato pakoras with yogurt sauce.