5 medium potatoes, peeled
1 tablespoon olive oil
3/4 tsp Spicewalla Brown Mustard Seeds
1 small onion, diced
1 bird's eye chili, sliced in half
2 garlic cloves, minced
5 curry leaves
1 lemon, juiced
1/2 tsp Spicewalla Turmeric Powder
1/4 tsp + a pinch Spicewalla Kashmiri Chilli Powder
3 1/4 tsp kosher salt, divided, or to taste
2/3 cup chickpea flour
1/3 cup water
1. Bring a large pot of water to a rapid boil on high heat. Add the potatoes and boil until fully cooked, about 25 minutes.
2. In the meantime, in a small saucepan, heat the olive oil on medium-high heat. Add the mustard seeds and cover. After about a minute, the mustard seeds will begin to pop. Remove from the heat and stir in the onion, the chili, the garlic, and the curry leaves. Return to the heat, and cook, stirring frequently, until the onions are translucent, about 2-3 minutes. Stir in the lemon juice, the turmeric powder, and 1/4 tsp of the Kashmiri chili powder and cook until the spices are fragrant, about 1 minute. Remove from the heat and set aside.
3. In a medium-sized bowl, add the cooked potatoes and roughly smash using a fork or potato masher. There should be a few larger pieces and some that are entirely mashed. Pour over the spice mixture, and add 3 teaspoons of the salt. Using a rubber spatula, gently combine until the potatoes are evenly coated in the spice mixture.
4. Separate the potato mixture evenly into three-tablespoon sized portions. Roll into smooth balls using your palms, making sure to tightly pack the potatoes to prevent breaking while frying.
5. To prepare the chickpea flour batter, add the chickpea flour, the water, the remaining salt, and a pinch of Kashmiri chili powder to a deep bowl and stir until well combined. Drop the potato rounds into the batter to evenly coat, and remove them using a fork to drain off any excess batter.
6. Heat a large pot of oil on high heat for deep frying. Drop the kachoris in batches, making sure not to overcrowd and fry until golden, about 2-3 minutes.
7. Use a slotted spoon or spider to remove the kachoris from the hot oil, and place on a paper towel-lined plate to drain any excess oil.
8. Serve with chutney.