Created by ForeverMama on July 31, 2017
Step 1: Begin by preparing the pakora mix. Combine all of the ingredients in a large bowl and mix thoroughly until well combined.
Step 2: The mixture will look very wet, but do not worry - it needs to be this texture in order to achieve the correct finish when deep-fried. Refrigerate until required.
Step 3: To prepare the sauce, add the potato and garlic to a small saucepan and pour in enough chicken stock to just cover. Bring to a gentle boil and cook until the potatoes are tender and the pan is almost dry.
Step 4: Remove from the heat and allow to cool. Transfer the mixture to a blender, add the egg yolks and blend on a low-medium speed.
Step 5: Slowly add the pomace oil (or olive oil) in a thin, steady stream, ensuring that the mixture thickens and emulsifies as it blends, similar to a mayonnaise. Season to taste and add a dash of hot water if it becomes too thick.
Step 6: Heat a deep fat fryer or pan of vegetable oil to 356°F.
Step 7: Remove the pakora mix from the fridge and use 2 dessert spoons to add large dollops of the mix into the hot oil. Do a single tester portion at first to check the seasoning, then adjust the mix with salt if necessary. After 2-3 minutes, remove from the oil, ensuring the pakora are golden and crispy.
Step 8: Drain well on absorbent kitchen towel before serving with the Garlic Sauce or Raita Sauce as given below:
Step 9: Combine all ingredients and let sit 1/2 hour before serving.