Potato, Onion, and Jalapeño Pakoras

Add the onions, potatoes, and jalapeños to a mixing bowl, mix together. Add the gram flour, turmeric, garam masala, salt, baking soda, and chili powder, cilantro. Mix until everything’s coated. Pour 3/4 can of chicken broth and mix everything together. You want the batter to be fairly thick but wet (see video). If it’s not there yet, add more chicken broth and water until it’s the right consistency. It’s fine if there’s a ton of batter and not as many potatoes, etc. You can use the batter for more veggies later! Let everything hang out for 10-15 minutes and then grab some of the mix and drop them into hot oil. You don’t want these to fry too quickly so make 2 at first and see how fast they brown. Adjust the flame as necessary. Keep flipping until both sides are nice and golden brown, remove and place on a paper towel. Serve with your favorite chutney! I love tamarind and spicy cilantro, mixed together.