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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Peel the potatoes, wash them and cut them into halves or smaller pieces.
Cook the potatoes in salted water until tender but firm enough to hold their shape. Drain and allow them to cool.
In a bowl, combine the flour, ginger powder, garlic, turmeric and salt.
Gradually add water while mixing until you achieve a smooth, thick batter that can coat the potatoes.
Dip each boiled potato piece into the batter, ensuring it is evenly covered.
Heat cooking oil in a deep frying pan. Carefully add the coated potatoes and fry until the outer coating becomes golden brown and crispy.
Remove the potatoes and place them on a paper towel to absorb excess oil.
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For a spicier kick, add a pinch of chili powder to the batter.
Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes can be used for a different flavor profile.
How do I ensure the batter sticks to the potatoes?
Make sure the batter is thick enough to coat the potatoes evenly.
What oil is best for deep-frying?
Use a neutral oil with a high smoke point, like vegetable or canola oil.
Can I prepare the potatoes in advance?
Yes, you can boil the potatoes ahead of time and coat them just before frying.
How do I store leftovers?
Store in an airtight container in the fridge and reheat in the oven to retain crispiness.
