Ingredients
10 servings
- •⅓ cup chickpea flour
- •¼ cup rice flour
- •¼ cup fresh cilantro, finely chopped
- •2 serrano peppers, seeded and finely chopped
- •2 teaspoons ginger paste
- •2 teaspoons garlic paste
- •kosher salt, to taste
- •½ cup water
- •oil, for frying
- •1 lb yukon gold potato, peeled and sliced into 1/8 in (3 mm) thick rounds
- •tomato, or other chutney, for serving
Instructions
- In a large bowl, combine the chickpea flour, rice flour, cilantro, serrano peppers, ginger, garlic, salt, and water. Stir with a rubber spatula until smooth.
- Heat 1 inch (2 cm) of oil in a deep skillet over medium-high heat until it reaches 350˚F (180˚C).
- Working in batches, add the potatoes to the batter and toss to coat.
- In batches, transfer the battered potatoes to the hot oil and fry until golden brown, flipping occasionally. Drain the fried potatoes on paper towels.
- Serve hot with tomato chutney or your chutney of choice.
- Enjoy!
Nutritional Facts
Per 10 servings
- Calories: 105
- Carbohydrate: 15g
- Fat: 3g
- Fiber: 1g
- Protein: 2g
- Sugar: 1g