Mix Vegetable Fritters (Pakoras)

“From far away land
Came the rain,
Beating down fast
Being a real pain.
Under my quilt
I lay with a wish,
One that had tea
And pakoras in a dish.
Days old and gone
Demanded I try,
Mix them vegetables
And give them a fry.
The smells & splutters
Made me less alone,
And just like that
I was ..back home.”
1 medium sized potato, peeled and grated
¼ cup fresh peas
½ cup mixed peppers, thinly sliced
½ cup onions, finely chopped
½ cup gram flour (besan)
1 teaspoon chat masala
½ teaspoon turmeric powder
½ teaspoon chili flakes
1 teaspoon coriander powder
½ teaspoon dry mango powder
6 tablespoons olive oil (for shallow frying)
Salt to taste
For the dip
1 cup thick yogurt
1 teaspoon dried fenugreek leaves (methi)
½ teaspoon garlic paste
1 teaspoon chat masala
Salt to taste
Mix all the ingredients for the dip and chill for 2-3 hours.
Squeeze the grated potatoes well in order to remove any excess water. Combine all the ingredients for the fritters (except the oil) and mix well.  There is no need to add any water to this. The potatoes have enough water in them to give the mixture dough like consistency. Using hands to mix is the best way to get the right consistency. Divide into 8-10 parts and press down to create mini fritters from each part.
Heat oil in a pan. Once hot, put 3-4 fritters and cook till both sides are crisp and brown. Make sure not to cook in very high heat or the inside will remain raw.  Remove from the pan and drain on a kitchen towel to remove any excess oil. Serve hot with the dip! Perfect munchies for a rainy day.