Ingredients
- 4 medium potatoes (boiled and grated)
- 2 tablespoons rice flour (for crispiness)
- 2 tablespoons gram flour (besan)
- 1 green chili (finely chopped)
- 1 small onion (finely chopped)
- 1 teaspoon ginger (grated)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves (chopped)
- Oil for frying
Instructions
- Prepare the mixture:
- In a mixing bowl, combine boiled, grated potatoes with rice flour and gram flour.
- Add chopped green chili, onion, ginger, and cumin seeds.
- Sprinkle red chili powder, turmeric, garam masala, and salt. Mix well.
- Toss in fresh coriander for extra flavor. The mixture should be firm enough to shape into patties.
- Shape the barule:
- Take small portions of the mixture and shape them into cylindrical or oval fritters.
- Fry to perfection:
- Heat oil in a pan on medium heat.
- Gently slide the barule into the hot oil and fry until golden brown and crispy on all sides.
- Drain excess oil on a paper towel.
- Serve:
- Serve hot with mint chutney, tamarind sauce, or ketchup for a tangy kick!
Would you like me to tweak the flavors — maybe add a cheesy twist or some regional spice flair?