Delicious crispy potato fritters, perfect for an evening snack, especially during monsoons.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Wash and peel the potatoes, then slice them thinly.
Place the sliced potatoes in water to remove excess starch.
Mix roasted gram flour with sufficient water to make a thick, smooth batter.
Add red chilli powder, coriander powder, turmeric powder, asafoetida, and salt to the batter.
Beat the batter well to avoid lumps and set aside for 10 minutes.
Heat oil in a deep pan until hot.
Dip the potato slices in the batter, ensuring they are well-coated.
Fry the coated potatoes on both sides until crispy.
Ensure the oil is hot enough before frying to achieve a crispy texture.
Serve the fritters immediately for the best taste.
Can I use any other flour instead of gram flour?
Gram flour is recommended for its flavor and texture, but you can experiment with other flours if needed.
How do I know when the oil is hot enough for frying?
Drop a small amount of batter into the oil; if it sizzles and rises to the surface, the oil is ready.
Can I add other spices to the batter?
Yes, you can customize the spice mix to your taste preferences.
How can I make the fritters less spicy?
Reduce the amount of red chilli powder or use a milder chilli powder.
What can I serve with these fritters?
They are best enjoyed with tea or a dipping sauce of your choice.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
...
