These golden, crispy potato fritters are a perfect snack or appetizer. They’re easy to make and incredibly satisfying.
Ingredients:
- For the Batter:
- 1 cup besan (gram flour)
- 1/2 cup rice flour (for extra crispiness)
- 1 teaspoon ajwain (carom seeds)
- 1 teaspoon red chili powder (or to taste)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala (optional)
- 1/2 teaspoon baking soda
- Salt to taste
- About 3/4 cup water (or as needed to make a smooth batter)
- For the Filling:
- 2 medium potatoes, thinly sliced
- 1 small onion thinly sliced (optional)
- 1-2 green chilies finely chopped (optional)
- Fresh coriander leaves, chopped (optional)
- Other:
- Vegetable oil for deep frying
Instructions:
- Prepare the Batter:
- In a large mixing bowl, combine the besan, rice flour, ajwain, red chili powder, turmeric powder, garam masala (if using), baking soda, and salt.
- Gradually add water, whisking continuously to form a smooth, lump-free batter. The batter should be of a medium-thick consistency, coating the back of a spoon.
- Let the batter rest for 10-15 minutes.
- Prepare the Potatoes:
- Wash and peel the potatoes.
- Thinly slice the potatoes. Thin slices are essential for even cooking and crispiness.
- If you choose to add onions and green chilies, prepare them now.
- Heat the Oil:
- Heat vegetable oil in a deep frying pan or kadhai over medium-high heat. The oil should be hot enough for deep frying.
- Fry the Fritters:
- Dip each potato slice (and optional onion, and chile) into the batter, ensuring it’s fully coated.
- Carefully drop the coated potato slices into the hot oil. Do not overcrowd the pan.
- Fry the fritters until they turn golden brown and crispy, flipping them occasionally for even cooking.
- Remove the fried fritters from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Serve:
- Serve the hot and crispy potato fritters immediately with your favorite chutney, such as mint chutney, tamarind chutney, or ketchup.
- Garnish with fresh coriander if desired.
Tips for Extra Crispiness:
- Use rice flour in the batter.
- Ensure the oil is hot enough before frying.
- Do not overcrowd the pan.
- Slice the potatoes thinly.
- Let the batter rest.
- Double frying: for extra extra crispiness, fry them once until lightly golden, remove them, then fry them again until deep golden brown.