Everyone who love Indian food loves pakoras, and if you have not yet tasted this exotic potato dish, then you may just as well start now!
If you are tired of boiled or baked potatoes, then it is time to try this Indian potata dish. Pakoras are slices of baking potatoes wrapped in a batter of chickpea flour, coriander, chili and garlic and deep-fried.
What you need to make pakoras:
2 tsp. whole coriander seeds
2 tbsp. chili flakes
1 tbsp. ajwainfrø *
2 tsp. cumin
2 cloves garlic
2 tsp. fine salt
250 g [8,8 oz] chickpea flour
3 dl [0,6 pt] of tepid water
1 bunch of fresh coriander
4 large baking potatoes
2 liter [4.2 pt] of vegetable oil
* Ajwainfrø is a Middle Eastern spice reminiscent of thyme, but is sharper and slightly bitter in taste. Replace if necessary. with thyme
How to make pakoras
 Dough: Crush the spices in a mortar. Press the garlic cloves through a garlic squeezer and mix them with the spices and salt in a bowl. Add the chickpea flour and stir in the water a little by little. Beat the mixture till there are no more lumps. Crush the coriander seeds and stir into the mixture.
 Filling: Peel and slice the baking potatoes into thin slices. Heat oil in a saute pan or a wok, dip each potato in the dough, and drop immediately into the hot oil. Fry 5 at a time, until they are dark golden, it takes about 3-5 minutes. Pick them up with a slotted spoon, and put them on a plate covered with paper towels. Serve the pakoras warm or cold.