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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Julienne the potatoes and thinly slice the red onion. Finely chop the green chillies, fresh mint, and coriander.
Add the sliced potatoes and onions along with the chopped mint, coriander, green chillies, dried anardana, chilli flakes, zeera, oregano, and salt in a large mixing bowl.
Sift the besan over the spiced vegetables. Gradually pour in water while mixing gently by hand until the batter is slightly diluted and evenly coats all the ingredients.
Heat oil in a deep frying pan over medium heat. Drop spoon-sized portions of the herbal vegetable mixture into the hot oil. Deep-fry until crispy and rich golden-brown on all sides.
Drain excess oil on paper towels and serve immediately with green chutney or a hot cup of tea.
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For a spicier kick, add more green chillies or red chilli flakes.
Ensure the oil is hot enough before frying to achieve a crispy texture.
Can I use other types of potatoes?
Yes, you can use any type of potato, but red potatoes are recommended for their texture.
What can I substitute for dried anardana?
You can use lemon juice or tamarind paste for a similar tangy flavor.
How do I know when the oil is hot enough?
Drop a small piece of batter into the oil; if it sizzles and rises to the surface, the oil is ready.
Can these fritters be baked instead of fried?
Yes, you can bake them at 400°F (200°C) until golden and crispy, but they may not be as crunchy.
How can I store leftover fritters?
Store in an airtight container in the fridge for up to 2 days. Reheat in the oven to retain crispiness.
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