PAKORAS (Indian vegetable fritters, serving four to six)
canola oil, for frying
1-1/2 cups besan (chickpea flour)
1 teaspoon cumin seeds
kosher salt, to taste
2 Yukon gold potatoes, peeled and cut into ½ inch pieces
½ small red onion, peeled and minced
Imli chatni (tamarind chutney), for serving (optional)
Podina chatni (mint chutney), for serving (optional)
1. Heat 2 inches of oil in a 6 quart saucepan until a deep-fry thermometer reads 300*.
2. Stir chickpea flour, cumin seeds, salt and 1 cup water in a bowl into a smooth batter. Stir potatoes and onion into the batter.
3. Working in batches, fry 2 tablespoon size amounts potato mixture, turning as needed, until golden and crisp, 8 to 10 minutes. Using a slotted spoon, transfer pakoras to paper towels to drain; season with salt.
4. Serve with chutneys on the side, if you like.
from Saveur Magazine