Ingredients:
Batter
- 1 cup Besan (gram flour)
- 1/2 tspn Red chilli Powder
- 1/2 tspn cumin (jeera) powder
- A pinch of Asafoetida (hing) powder
- 1/4 tspn baking soda
- Salt (to taste)
- Little less than 1/2 cup water
- 1.5 cups oil
- 1 medium sized yellow potato
Method:
- Wash and peel the skin and slice the potatoes into thin slices-not wafer thin, a little thicker than that.
- Mix all the dry ingredients with water and break any lumps with a spoon.
- Heat the oil and drop a little batter to see if it gets fried properly, then dip the potato slices into the batter and drop them slowly into the hot oil. Be cautious when you are handling hot oil. Keep the temperature between medium and high.
- After it turns golden brown remove the fritters with a slotted spoon and place it on a paper napkin to absorb excess oil and serve with hot tea or as an evening snack with ketchup or chutney.
I'm making this as I type!
ReplyDeleteCool , let me know how it turns out.
ReplyDeleteIt looks so delicious, and I'm a potato lover, but I don't know where to buy the ingredients! What a pity.
ReplyDeleteThanks for stopping by Jun, you may want to look for any indian store ,if u have one in Indonesia.
ReplyDeleteIs it baking soda or powder? I would have thought powder - to make the batter puff, no?
ReplyDeleteI just made these and I would like to share my review if you don't mind. These are delicious, however, I don't think the besan makes that much difference in either the nutrition or taste of these, and in fact is a waste of my favorite ingredient. Better to save it for socca or some other application. Thanks, Jane.
ReplyDelete@Anonymous Thanks for your comment Jane. this is actually a very famous Indian street food and ethnic foods are an an acquired taste..It works for some, while others don't fancy it. Thanks for letting me know.
ReplyDelete