2 tbsp oil
¼ tsp red chilli powder
½ tsp lemon juice
2 tbsp coriander (finely chopped)
½ tsp turmeric powder
¼ tsp salt (adjust to taste)
½ tsp garam masala
Coriander chutney (optional)
1 cup chickpea flour
2 tbsp rice flour
¼ tsp red chilli powder
½ tsp salt (adjust to taste)
½ tsp carom seeds (optional)
½ cup water or as required
4 slices bread (white / brown)
oil for deep frying
Heat two tablespoons of oil in a pan. Add the onion and saute until translucent.
Add the potatoes. Add salt, green chilli, ginger, red chilli powder, lemon juice and garam masala. Combine all ingredients well and cook for two minutes.
Add chopped coriander and mix in the stuffing. Now the stuffing is ready.
To make the batter, put chickpea flour, rice flour, red chilli powder, salt and carom seeds in a bowl.
Add water as required to make a smooth batter. Make sure there are no lumps.
Spread a teaspoon of coriander chutney over bread slice and cut in half.
Spread a tablespoon or a little more of the prepared stuffing over the half slice of bread.
Cover it with other half slice (just like a sandwich).
Dip the sandwich into the batter covering both sides.
Deep fry immediately in hot oil.
Fry on medium heat, flipping occasionally.
Fry until the fritter turns golden and crisp from both sides. Drain on absorbent paper.
Serve the fritter with coriander chutney or tomato sauce or any other dip of your choice.
• Fry in hot oil, otherwise the batter will separate from the bread.
• Putting the stuffing into the bread is optional - it can be prepared without stuffing too.
• Other than potato stuffing, you can make these fritters with a filling of cottage cheese, eggs, chicken or any other variation of your choice.
