Method
- 01
Make the sauce first: Add your yogurt, fresh mint, cilantro, lime juice, and salt to a blender. Blend until smooth and bright green. Transfer to a small bowl and set aside.
- 02
Pat your potato pieces dry with a clean towel to remove excess moisture — this ensures crispy pakora.
- 03
In a medium bowl, whisk together your flour, chickpea flour, salt, black pepper, cumin, turmeric, garam masala, and chili powder.
- 04
Add your water to the flour mixture a little at a time, whisking until you have a thick, pancake-like batter that coats the potato and scallion evenly. It should fall from a spoon but not be runny.
- 05
Fold your potato pieces and chopped scallion into the batter until fully coated.
- 06
Heat your oil in a deep, heavy-bottomed skillet or Dutch oven to 350°F. Test readiness by dropping a small piece of batter into the oil — it should sizzle and float immediately.
- 07
Working in batches to avoid crowding, gently drop spoonfuls of batter (about 1 tbsp each) into the hot oil. Fry for 2–3 minutes until golden brown and crispy on all sides, turning gently with a slotted spoon.
- 08
Transfer fried pakora to a paper towel-lined plate to drain excess oil.
- 09
Serve warm pakora immediately with the mint-yogurt sauce on the side. Garnish with reserved scallion greens and a lime wedge if desired.
