Pakora (Indian Fritter)- Appetizer, Pupu, Starter w/ Mint Chutney, Cilantro Chutney, Yogurt Dipping Sauce

Ingredients

1/2 pound Chickpea flour (Gram Flour - "Besan")
1 teaspoon salt
1 teaspoon red chili powder
1 teaspoon coriander seed powder
1/4 teaspoon baking soda
1/2 teaspoon black pepper
1 medium egg, beaten
1 medium onion - chopped fine
1 large potato -- 1/4" cubes
oil for deep frying
water, enough to make paste
Optional Ingredients - Spinach, eggplant, cabbage, fresh chilies

Directions:
1.Mix all dry ingredients in a bowl and add enough water to make a paste. Mix well.
2.Take spoonful at a time from the bowl of paste and deep fry it in hot oil until golden brown.
3.Serve with dipping sauces-Yogurt Dipping Sauce, Cilatro or mint chutney, ketchup. Curry ketchup

Yogurt Dipping Sauce:
ingredients:

1 cup yogurt, plain
1 tablespoon garlic, minced
1 tablespoon ginger, freshly grated

Directions:

1.In a mortar and pestle, mix the garlic and ginger together.
2.Transfer to a bowl and add yogurt and mix well.

Serve with the Pakora


Mint Chutney

Ingredients:
1 bunch Mint (Pudina)
2 Dry Red Chillies
1 teaspoon Mustard Seeds
2 teaspoon Urad Daal (split black gram)
1 Piece Dry Tamarind
Salt to taste
1 teaspoon Heeng (Asafoetida)
1 teaspoon Oil
1 tablespoon Oil

Directions:

Wash & coarse chop the mint.
In a pan heat the oil & add 1 tsp of urad dal & chilies. Fry for a minute. Keep it aside.
In the same pan add the mint & fry till it changes color. Once it is cooked it shrinks to half the original quantity. Let it cool completely .
Add the tamarind, sugar, hing & grind it to a fine paste .
Do the seasoning with the other tsp of urad dal , mustard seeds in a tsp of oil.

Cilantro Chutney

Ingredients

1 bunch of cilantro
pinch of salt
1 garlic clove (optional)
hand full of peanuts (finally crushed, this is optional)
few drops of lemon juice
hot chilli peppers
ginger

Method


In blender, mix above ingredients to a fine paste, only few drops of water can be added.
But lemon juice should do the job.

Please note: Chutney should be kept in fridge and use within 2-3 days. Serve with any friend appetizers, rice or main dishes.