The recipe for the potato pakoras is taken from the book “Real Fast Indian Food” by Mridula Baljekar. I make these by hand, only using the TMX if I need to make chickpea flour.
450g potatoes, freshly cooked
85g chickpea flour
40g cornmeal (makes the fritters crispier)
1 tsp salt or to taste
1 tsp fennel seeds
2-4 green chillies, deseeded if liked, finely chopped
115g green cabbage, finely chopped
1 large onion, chopped
2-3 tbsp chopped fresh coriander leaves and stalks
Sunflower oil for deep frying
1. Crush the potatoes with a fork to mash the potatoes slightly although most of them should be left in small pieces.
2. Mix the chickpea flour, cornmeal, salt and fennel seeds in a large bowl. Add the chillies, cabbage, onion and chopped coriander. Stir in the potatoes and slowly add the water, adding enough to bind the mixture into a thick batter.
3. Heat the oil for deep-frying to 190C/375F. Add dessertspoons of the pakora batter to the hot oil, adding enough to cook a batch of pakoras in a single layer. Fry for about 5 minutes until well-browned. Drain on kitchen paper and cook the remaining mixture in batches.
These are often served with a tamarind and/or yoghurt relish.
I served them recently with the following sauce taken from the book “Raw Living. Detox your life and eat the high energy way,” by Kate Wood.
Sweet Chilli Sauce
16 dates, pitted
2 red chillies, seeded
3 cloves of garlic
1 cm piece of root ginger
Juice of 2 limes
2 tbsp water
Put all the prepared ingredients in the blender or TMX with the water and process to desired chunkiness. You may need to push the sauce down occasionally so that everything is blended. Add more water if you want a runnier dressing.