Potato and Kale Fritters
-serves 3-4
Potato Fritters also called "Aloo Bhajia" are one of India's most beloved street foods. Often served hot on small palm leaf platters with a side of hot coriander chutney, these golden batter-coated fritters are made with protein-packed chickpea flour and are completely gluten-free. I often replace the potatoes with kale for a healthier and crispier alternative. Recipe with step-by-step instructions here.

Ingredients for Potato and Kale Fritters

1 large potato or 210g de-stemmed kale
1 cup chickpea/gram flour (besan)
1 teaspoon ajwain (carom seeds)
1 tablespoon grated ginger
1/4 cup chopped coriander leaves
1 fresh red chili, finely chopped
⅔ to ¾ cup water
a pinch of baking soda
1/4 teaspoon turmeric powder
1 teaspoon salt

Recipe
1. Place chickpea flour, carom seeds, turmeric powder, salt, ginger, baking soda and coriander leaves in a large mixing bowl. 
2. Next, adding little water at a time, mix well until you get a smooth batter.
3. The batter should be of thick pancake batter consistency. Peel potatoes and slice into very thin circles.
4. Season with a pinch of salt and red chili powder. Heat about 1.5 inches vegetable or coconut oil in a small frying pan on medium flame to 190˚C.
5. Once hot reduce heat to low-medium flame. Dip each potato slice into the batter and place it gently in hot oil. 
6. Deep-fry fritters for 7-9 minutes turning occasionally until crispy golden all over. 
7. Drain on paper towels and serve hot with ketchup or coriander chutney.
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​Note: To make crispy kale fritters, use 210g de-stemmed kale instead of sliced potato. 
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