Ingredients
- 1 quart vegetable oil for frying
- 1 ½ cups gram flour (chickpea flour)
- 1 teaspoon salt
- 1 teaspoon cayenne pepper
- 1 teaspoon whole cumin seeds
- ¼ teaspoon baking powder
- ½ cup lukewarm water, or as needed
- 4 large potatoes, peeled and thinly sliced lengthwise
Why You'll Keep Making This
These fritters are perfectly crispy on the outside and soft on the inside. They have a wonderful blend of spices that add warmth and depth. Plus, they are quick to make and great for any meal or snack.
Best Cooking Tips
- Use cold water to mix the batter for a lighter texture.
- Fry in hot oil to ensure they become crispy and not greasy.
- Drain on paper towels to remove excess oil after frying.
- Fry in hot oil to ensure they become crispy and not greasy.
- Drain on paper towels to remove excess oil after frying.
Step 1
Lightly heat some oil in a deep fryer or a large pan until it reaches about 375°F (190°C). In a bowl, mix together the gram flour, salt, cayenne pepper, cumin seeds, and baking powder. Slowly add lukewarm water to the dry ingredients, half a cup at a time, stirring until you get a thick batter that's similar to pancake batter.
Step 2
Take your potato slices and dip them into the batter, making sure each piece is well coated. Fry the potatoes in batches so you don’t overcrowd the pan, cooking them for 2 to 4 minutes and turning once, until they’re golden and crispy. When they’re done, transfer the fritters to a plate lined with paper towels to soak up any excess oil. Enjoy!
Best Pairings For This Dish
Serve these fritters hot with a side of tangy chutney or yogurt dip. They also go well with fresh salad or as an appetizer alongside tea.
How To Freeze This Dish
Store leftover fritters in an airtight container in the refrigerator for up to two days. Reheat them in a skillet or oven to keep them crispy instead of microwaving.
