Aloo Lachha Pakoda

Grate the potatoes with a grater in one direction and soak them in water to prevent browning.

Rinse and squeeze out water, then pat them dry.

In a mixing bowl, combine the grated potatoes, sama flour, sendha namak, red chilli flakes, green chillies, ginger (if using), amchur, cumin powder and coriander powder.

Mix gently; add water if needed to bind the ingredients.

Heat oil in a deep pan or kadai over medium heat until it's hot enough for frying. To test, drop a small amount of the potato mixture into the oil; it should sizzle and rise to the surface without browning too quickly.

Take small portions of the potato mixture, flatten them slightly with your fingers, and then place them in the hot oil.

Turn the pakoda/fritters occasionally, and fry until they turn crispy and golden.

Use a slotted spoon to transfer the fritters to a kitchen towel to drain excess oil.

Serve hot with a side of curd mixed with green or tamarind chutney.

Enjoy!