top of page
Commune Kitchen cooking classes Singapore logo

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.

Image by Luisa Brimble
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

Recipes

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.
​
​Note: To make crispy kale fritters, use 210g de-stemmed kale instead of sliced potato.

bottom of page