Potato and Kale Fritters
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Ingredients1 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. Now 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 375F. 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. 8. To make crispy kale fritters, use 210g de-stemmed kale instead of sliced potato. |
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