Potatoes and other vegetables dipped in a chickpea batter and fried, this is the ultimate afternoon snack
Ingredients - Serves 3-4
  • 1 cup chickpea flour (besan)
  • 500 g potatoes, thinly sliced (can be substituted with sweet potatoes, green plantains, taro, spinach leaves, eggplant, or pumpkin)
  • 2 tbsp rice flour
  • ½ tsp ajwain (carom seeds), optional
  • 1 tsp red chilli powder
  • ¼ tsp baking soda
  • 1 cup water
  • Salt, to taste
  • Oil, for deep frying
  1. In a deep bowl, mix the flours, carom seeds, red chilli powder and baking soda
  2. Add water in small amounts and mix well. Season with salt. The mixture should be a thick batter
  3. Heat oil for deep frying
  4. Use a {deep fryer} if you want to. A deep saucepan will do just as well
  5. Add a couple of spoonfuls of hot oil to the batter and mix well
  6. Dip each potato slice in the batter and coat well on all side. Drop gently into hot oil and fry till browned and crisp. Make sure they don't stick to each other and have space to move around. Drain on absorbent kitchen towels
  7. To make sure the oil is the right temperature, make a small trial batch. If the oil is too hot, the potato inside will not cook
  8. Serve hot with any chutney or sauce
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