Potato pancakes (pakoras) with yogurt sauce

Ingredients:

Pakora

• 1 cup (120 g) chickpea flour + more as needed
• 1.5 tsp. garam masala
• 1 teaspoon coarse salt
• 1 teaspoon ground turmeric
• 0.5 tsp baking powder
• 0.5 tsp garlic powder
• 0.5 cups (125 ml) water + more as needed
• 3 tablespoons finely chopped coriander stems (reserve the leaves for the chutney and serving)
• 4 green onions, chopped
• 1 large sweet potato or potato, grated
• 1 handful of chopped spinach
• A quarter of a head of cauliflower, chopped
• Rapeseed oil for frying

Yogurt sauce

• 1 handful of cilantro leaves
• 1 handful of mint leaves
• 2 tbsp finely grated ginger
• Half a jalapeño or serrano pepper, coarsely chopped
• 2 tablespoons of yogurt
• 1 clove garlic, coarsely chopped
• 0.5 tsp sugar
• Zest and juice of 1 lemon

Preparation:

1. Place a baking sheet with a rack in the oven and preheat the oven to 95°C (205°F). Heat about 2.5 cm of oil in a deep saucepan or heavy-bottomed saucepan over medium-high heat.
2. In a large bowl, combine the chickpea flour, garam masala, salt, turmeric, baking powder, and garlic powder. Add water and mix until a thick dough forms. Add the cilantro stems, green onions, potatoes, spinach, and cauliflower and mix. If the dough is a bit thick, add another 1–2 tablespoons of water. If the dough is too runny, add a little more chickpea flour. The dough should be easy to scoop.
3. Using two spoons, drop six small pieces of dough into the oil and fry until golden brown, about 2 minutes per side. Drain on paper towels to remove excess oil, then transfer to a warm oven to keep the pakoras warm while you prepare the next batch. Sprinkle the hot pakoras with cilantro and serve with your favorite sauce.
4. Yogurt sauce:
   
   Place the cilantro, mint, ginger, jalapeño or serrano pepper, yogurt, and garlic in a small food processor and pulse until pureed. Add the sugar, lemon zest, and lemon juice. Season with salt and blend, adding a little water if needed, until smooth.