These crispy potato fritters encased in gram flour batter are a delicious appetizer, perfect for parties and potlucks.
6-8 appetizer servings.
Ingredients
½ kg potatoes, boiled and mashed coarsely
2 teaspoons of ginger and chilli paste (grind together a one inch piece of ginger, with one green chilli)
One small onion, sliced and fried a golden brown
1 heaping tablespoon dessicated (Unsweetened) coconut
A few fresh curry leaves
½ teaspoon mustard seeds
¼ teaspoon turmeric powder
2 tablespoons chopped cilantro
2 teaspoons lemon juice mixed with one teaspoon sugar
1 tablespoon oil
salt to taste
Ingredients for the Batter
1 cup chickpea flour
¼ teaspoon chilli powder
1 tablespoon oil
A pinch of asafoetida (hing)
A pinch of baking soda (soda bi-carb)
Salt to taste
Oil for deep frying
Directions
- Heat the oil in a pan, add the mustard seeds, let them pop.
- Immediately add the curry leaves and let them sizzle for a minute or so. Take the pan off the stove.
- Add the chilli-ginger paste, turmeric powder, cilantro, lemon juice, potatoes, fried onions, coconut, and salt. Mix it all well.
- Cool and divide into golf-ball-sized rounds and set aside.
- Mix all the ingredients for the batter with enough water to make a thin batter.
- Heat the oil on medium high heat to a high temperature, and then lower the heat.
- Dip the potato balls in the batter and deep fry in hot oil while continuously turning the balls, until crispy and golden brown.
- Drain on paper towels.
- Serve with any chutney of your choice.
