Recipe - Aloo Pakoras

450 g Potatoes
2 tablespoon Sunflower or vegetable oil
One half teaspoon Cumin seeds
1 md Onion; finely chopped
1 Green chilli; seeded and
chopped
2 teaspoon Grated fresh ginger
One fourth teaspoon Ground turmeric
2 tablespoon Finely chopped fresh
coriander
1 teaspoon Salt or to taste
Cornflour; as required
1 lg Egg
Oil for deep frying

Peel and cut the potatoes into small pieces and boil with plenty of
salted water until tender, but not mushy. Leave to drain and dry in a
colander, then mash lightly.

In a small saucepan, heat the oil over a medium heat and add the cumin
seeds. As soon as they splutter, add the onions, green chillies and
ginger. Fry for 34 minutes until the onions are soft.

Stir in the turmeric, coriander leaves and salt, remove from the heat
and add the mashed potatoes, cornflour and egg. Stir until all the
ingredients are well blended.

Heat the oil for deep frying in a wok or other suitable pan over a
medium to high heat. Drop a tiny amount of the potato mixture into
the oil to test the temperature. If the potato mixture starts
sizzling and floating to the top immediately, then the oil is at the
right temperature.

Pick up 1 tablespoon of the potato mixture and, with another spoon,
make a rough croquette shape, then gently push it into the hot oil.
Fry as many as the pan will hold in a single layer without
overcrowding the pan. Too many of them together in the pan will lower
the temperature of the pan causing them to break up, so watch out.
Fry until well browned (56 minutes) then drain on absorbent paper.

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