Serves: 25
Total Calories: 102

1/2 teaspoon Chaat Masala or store-bought
1 recipe Basic Batter for Pakora Fritters
2 teaspoons ground coriander
1 teaspoon coarsely ground cumin or ajwain seeds
2 tablespoons minced chives
3 to 4 small russet potatoes (or any potato), thinly sliced
1 1/2 to 2 cups oils for deep-frying

Prepare the chaat masala. Prepare the basic batter. Mix in the coriander, cumin (or ajwain), and chives. Add the potato slices in the batter. Heat the oil and fry the potato slices as per directions in INFORMATION AND SPECIAL TECHNIQUES: __Frying Fritters (Pakorae Talna). Transfer all the fried pakoras to a serving platter, sprinkle the chaat masala on top, and serve.

VARIATION: Substitute for the potatoes any other starchy root vegetables, such as sweet potatoes, yams, yucca, or taro. Unripe green tomatoes also work in this batter.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 25
Total Calories: 102
Calories from Fat: 87

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