Ingredients
•Water chestnut flour (singhoda atta)…………………………………. 1 C
•Salt ……………………………………………………………………………… ½ Tsp
•Chopped fresh coriander leaves ……………………………………… 1 Tbsp
•Water (or as needed) ……………………………………………………. 1 C
•Large potatoes ………………………………………………………………. 2
•Ghee for frying

Preparation
1) In a mixing bowl, combine the flour, salt and coriander leaves. Stir in the water and make a smooth, thick batter. If needed, adjust the consistency of the batter by adding little more of water or flour. Keep aside.
2) Peel the potatoes and cut them into thin slices.
3) Heat the ghee in a frying pan.
4) Dip the potato slices in the batter and deep fry them in hot ghee until golden brown. Drain on paper towels.
5) Serve hot with tomato chutney. (recipe follows)

Pakoras
Tomato Chutney

Ingredients
•Tomatoes coarsely chopped………………………………. 6
•Ghee……………………………………………………………… 2 Tbsp
•Cumin seeds……………………………………………………. 1 Tsp
•Ginger, minced……………………………………………….. 2 Tbsp
•Green chili, slit in two halves……………………………… 1

Preparation
1) Heat the ghee in a saucepan on moderately high heat; add cumin seeds, when they darken a few shades, add the ginger and green chili, stir-fry for 1 minute.
2) Add the tomatoes combining well with the spices. Reduce the heat to low and stirring often, cook for about 15-20 minutes or until they become pulpy and thickened. Take off from the heat.

Serves
4-5 Persons

By Anand Lila Devi Dasi