Aloo Laccha Pakora (Crispy Potato Pakoda)

Steps

1. Peel the potatoes, using large, fresh ones.
2. Grate the potatoes in one direction only.
3. Place the grated potato in a bowl and rinse with cold water to remove excess starch.
4. Drain and squeeze out the water from the potato.
5. Add turmeric, chilli powder, garam masala, chaat masala, salt, and hing.
6. Add chopped green chilli and coriander leaves; mix well until spices are evenly combined.
7. Add maida and cornflour, mixing gently to coat the potato without squeezing, so it stays crispy.
8. Take small portions of the mixture and deep fry in hot oil.
9. Fry on medium flame, stirring occasionally, until golden brown and crisp.
10. Drain the pakoras on a kitchen towel to remove excess oil.
11. Serve hot with dahi (yogurt) chutney.