Potato Pakoras (Potato Bhajias)

Author : Michelle Peters - Jones at The Tiffin Box 
Recipe with pictures and further instructions: http://www.thetiffinbox.ca/2012/10/potato-pakoras-potato-bhajias-potato-fritters.html

2 large potatoes, scrubbed, no need to peel
1 cup chickpea flour (gram flour)
1 teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon ground turmeric
¼ teaspoon baking soda
½ teaspoon whole cumin seeds
¼ teaspoon hot chilli powder
½ inch piece of ginger, grated
1 clove garlic, crushed
1 green chilly, finely chopped
Salt to taste
Sparkling water (or plain water) around ¾ cup
Enough oil to deep fry, I use canola or vegetable

Method:


Slice the potatoes thinly, around ¼ mm if you have a mandoline. Rinse the slices, and dry well.


Sift together the chickpea flour, ground coriander, ground cumin, turmeric, baking soda, whole cumin seeds and chilli powder.


Stir in the grated ginger, crushed garlic and green chillies.


Slowly add enough water to make a thick batter, the consistency of heavy cream. I used roughly ¾ cup, but it depends on how dry your climate is, so adjust the water accordingly.


Add salt to taste (I use about ¾ teaspoon)


Heat the oil in a deep pot to 375 F. Coat the potato slices in the batter and gently slide into the hot oil, three, four slices at a time, depending on the size of your frying pot. Don't overcrowd the pan, or the pakoras won't fry evenly.


Deep fry, turning often, for 4 - 5 minutes, until the pakoras/ bhajias are a deep golden brown. Gently lift from the oil, using a slotted spoon, and drain on kitchen paper.


Serve hot with chutneys or ketchup.