Rice Pakoda with Tomato Chutney

Boil the potatoes until soft and peel them.

Add water to a mixer jar as needed and grind the boiled potatoes into a smooth paste.

Add the ground potatoes to the ground rice and mix well.

Add salt, cumin seeds, chopped green chillies, and chopped coriander leaves to the mixture. Mix all the ingredients thoroughly to form a batter.

Boil the tomatoes and remove their skin.

In a mixer jar, add the boiled tomatoes, garlic cloves, ginger, and green chillies. Grind into a smooth paste.

Heat oil in a pan and add mustard seeds, cumin seeds, and hing. Let them splutter.

Add the ground tomato mixture to the pan and stir well.

Add salt, turmeric powder, and Kashmiri red chilli powder. Mix and cover the pan. Cook for 5 minutes.

Finally, add lemon juice and mix well. Set aside the chutney.

Heat oil in a deep pan for frying.

Take small portions of the batter and drop them into the hot oil.

Fry the pakodas until they turn golden brown and crispy.

Remove the pakodas from the oil and place them on a paper towel to drain excess oil.