Prep 15 mins
Cook 30 mins
These yummy Indian fritters, coated in a scallion-flecked chickpea flour batter, can be made with a variety of vegetables, but this version with potatoes is hard to beat for comfort food at its finest. It’s especially good served with a tamarind or mango chutney. Chickpea flour is available at natural food stores and Indian and Middle Eastern grocers. Recipe courtesy The Vegetarian Meat and Potatoes Cookbook.
- 2 large yukon gold potatoes
- 1⁄2 teaspoon brown mustard seeds
- 1⁄4 cup all-purpose flour
- 1⁄2 cup chickpea flour
- 1 teaspoon salt
- 1⁄8 teaspoon cayenne
- 1⁄4 cup finely minced scallion
- 1⁄2 cup regular yogurt or 1⁄2 cup soy yogurt
- 1⁄4 cup water, about
- peanut oil (for frying)
- In a medium-sized saucepan, boil the potatoes in salted water to cover until just tender, 20 to 25 minutes. Drain and allow to cool, then cut the potatoes into 1/4"-thick slices and set aside.
- Toast the mustard seeds in a dry skillet over medium heat until they pop. Remove from the heat and place in a medium-sized bowl, along with both flours, the salt, and cayenne. Stir in the scallions, yogurt and as much water as needed to achieve a smooth batter.
- Heat about 1 inch of oil in a large skillet over medium-high heat. In batches, add the potato slices to the batter to coat, then let any excess drip off and place them in the hot oil. Do not crowd the pan. Cook, turning once, until golden brown on both sides, about 2 minutes. Transfer to paper towels to drain and serve hot.
- For vegan use soy yogurt.