Potato Pakora with Tamarind Sauce from V Street by Rich Landau and Kate Jacoby

There’s nothing better than a good fritter and today we’re sharing a recipe for pakora, the South Asian version. The Potato Pakora from V Street, are little bombs of flavor made with potato, onions and scallions and packed with spices. We’re turning on the deep fryer as we speak.

V Street by Rich Landau and Kate Jacoby, beloved chefs of Philadelphia’s nationally acclaimed restaurants Vedge and V Street, offers creative vegan riffs on street food from across the globe—drawing from the culinary traditions of Asia, the Middle East, South America, and more. With recipes from jerk sweet potato salad to sesame rice balls, there’s something in this cookbook for everyone. Filled with 100 internationally inspired recipes, behind-the-scenes anecdotes, food travel stories, and stunning color photography throughout, this is a must-have for vegetable lovers and everyone with a taste for adventure. Pre-order a copy of V Street from your favorite retailer, before it’s on sale October 4.

Also, make sure to enter the V Street sweepstakes! We’re giving away a fabulous prize pack to help you start cooking V Street style. Five lucky winners will received a finished copy of V Street, a V Street T-Shirt, as well as a 1 oz. jar of Sweet Curry Powder and a 1 oz. jar of White Pepper Fine Grind, both from Penzeys Spices and two of V Street’s must-have spices.

Enter for a chance to win by September 16 at 5 pm EST.

Potato Pakora with Tamarind Sauce

All great food cultures have their signature fritter: zeppole, falafel, hush puppies; frying is universal. In India, the fritter of choice is the pakora, a mixture of various ingredients bound with a little chickpea flour and fried up for a tasty snack. Nowadays, you’ll see pakora throughout South Asia with countless riffs and variations. By using grated potato and some fresh herbs and spices, this particular version is at once rich and decadent but also fresh and aromatic. And the sweet-and-sour flavor of the tamarind sauce is a great accent, making your taste buds go haywire with a bright burst of tang against the crispy, little goodness.

010_50a2035SERVES 6 TO 8

  • 2 cups chickpea flour
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 tablespoon curry powder
  • 1/4 teaspoon turmeric
  • 1 1/2 teaspoons sea salt
  • 1/4 cup sunflower oil
  • 2 cups peeled, grated potato (squeezed to remove excess water)
  • 1/4 cup thinly sliced onion
  • 1/4 cup chopped scallions (white parts only)
  • 2 tablespoons chopped cilantro
  • 1/2 cup tamarind paste
  • 2 tablespoons olive oil
  • 1/4 cup sambal oelek
  • 2 tablespoons agave syrup
  • 2 tablespoons sugar
  • 2 tablespoons lime juice
  • Canola oil for frying
  1. Sift together the chickpea flour, cumin, coriander, curry powder, turmeric, and 1 teaspoon of the salt in a large bowl. Stir in 13/4 cups warm water and the sunflower oil, then add the potato, onion, scallions, and cilantro.
  2. Whisk together the remaining ingredients except the canola oil in a medium bowl until smooth. Set aside.
  3. Line a plate with paper towels. Preheat a fryer to 375°F or heat 1/2 inch of canola oil in a large skillet or saucepan. Using clean, lightly floured hands, roll the mixture into 11/2-inch balls. You should get about 18 out of the batch. Carefully fry the pakora, 3 or 4 at a time, for 3 minutes or until golden brown on all sides, turning occasionally. Transfer to the paper towel–lined plate to absorb any excess oil, then serve immediately with the tamarind sauce drizzled on top or on the side for dipping.

VStreet HC c

2 Responses to “Potato Pakora with Tamarind Sauce from V Street by Rich Landau and Kate Jacoby”
  1. Brin Burnham says:

    I love your other cookbooks,so I am looking forward to this one! sign me up.

  2. April says:

    Can I still be considered for the contest?? I just came across this!

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