(For all ingredients, please use organic versions if available)
1 kilogram potatoes (unpeeled)
200 grams wheat flour
200 grams chickpea flour
200 grams or 2 onions
1/2 teaspoon baking powder
Cumin
Black pepper
Salt
Coriander seeds
Fresh ginger or
ginger powder to taste
Oil for frying

Chutney
Tomatoes
Green chili
Coriander
Garlic (optional)

1. Clean the potatoes very well. Dry them well and then cut into pieces as you like with the skin on.
   
2. Add some flour with the potatoes little by little and mix them.
   
3. Add in the chickpea flour in the mixture and mix them all.
   
4. Add in the onion, mix again.
   
5. Add in the spices: cumin, black pepper, salt, coriander seeds, baking powder, and ginger. Mix everything together until the moisture is absorbed.
   
6. Set the mixture aside and leave it for 15 minutes and cover it with plastic or with cloth so that the mixture is sets and well absorbed.
   
7. Preheat the oil on the stove.
   
8. Fry the mixture until both sides are golden brown. Take the pakora out of the oil and drain the oil.
   
9. Put the pakoras on a plate and put some coriander for decoration.
   
10. To prepare the chutney sauce, put the tomatoes, green chili, and coriander in the blender and mix them. Or just grate the tomatoes, and chop the coriander, and also cut and add the chili. Put some garlic in it (optional). Mixed them.
    
11. Serve the pakoras with the chutney.