Mix chestnut flour, green chilies, and salt in a bowl. Then gradually add water to make a smooth paste.
Douse the slices of potatoes and squares of pumpkin in this paste one at a time.
Heat oil in a frying pan. Deep fry the doused potatoes and pumpkin pieces in the oil till they turn dark brown.
Put the pakoras on kitchen towel to drain excess oil.
Singhare Ke Pakore are ready to eat. Serve hot with green chutney
3 Potatoes (boiled and peeled) 1 tsp Chaat masala 1 tsp Roasted Cumin Powder 1 tbsp Tamarind Chutney 1/2 tbsp Mint Chutney 1/2 tsp Red Chilli Powder Oil for frying Chopped Coriander Leaves Salt as per taste
How to make :
Chop the boiled potatoes into 3/4 inch cubes.
Deep-fry the potatoes in oil in a wok till golden brown and well cooked..
Drain excess oil on a paper.
Put the fried potatoes in a bowl with cumin powder, red chilli powder, salt, chaat masala and mix thoroughly.
Add tamarind chutney and mint chutney according to taste and mix properly.
Garnish with fresh coriander leaves and serve.
1 cup Sago (Sabudana) 1 Potato (boiled, peeled and mashed) 7-8 Green Chilies (chopped) Salt to taste Oil for deep frying