Published: by Absolutely Recipes, in the recipes category.
Batter
½ Cup sifted Gram flour (all-purpose flour or chickpea flour can substituted)
1 TSP cayenne pepper or to taste
1 TSP salt or to taste
1/2 cup Water
Potato Mix
1 large cooked russet potato, peeled
½ of a small finely, chopped onion
1-2 TBSP finely, chopped cilantro (adds nice color)
1 small finely, chopped jalapeno (optional)
1-2 tsp milk (water or vegetable stock can be substituted)
½ TSP ground cumin
½ TSP cayenne pepper or adjust to taste
½ TSP salt or adjust to taste
For Frying
1 quart of vegetable oil for frying
Green Chutney
1/4 cup of cilantro
2 roma tomatoes (or any tomato but just need a small or medium one)
2 garlic cloves
2-3 green chili peppers or to taste
½ TSP whole cumin
½ TSP salt or to taste
Lemon juice to taste
Potato Mix & Batter Preparation
In a small bowl, mix all batter ingredients together.
Should be similar to pancake batter.
Set aside.
In a separate bowl, using a potato masher or sturdy whisk, mash the potato until there are no large clumps.
To the mashed potato, add the onion, cilantro, chopped jalapeno (optional), milk, cumin, cayenne, and salt.
Stir together until combined.
Form small patties with your hands.
Start by making a smooth ball and flatten gently into a patty shape.
Heat oil in a shallow frying pan.
Once the oil is heated, dip one patty at a time in the batter.
Gently place in the oil.
Fry each side for 3-4 minutes or until golden brown.
Remove and place onto a paper towel-lined plate.
Serve immediately with green chutney.
Green Chutney Preparation
Blend all ingredients for the chutney in a blender until smooth.
Notes
For dairy restrictions, water or vegetable stock can replace the milk.
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