These fritters are crispy, perfumed with spices, and incredibly addictive – you have been warned. The thinly sliced potatoes are covered in a savory batter and then fried until crisp and golden. They are everything you want from fried potatoes.
Bengali Potato Fritters [Vegan, Gluten-Free]
- 3/4 cup of chickpea flour, sifted
- 2 tablespoon rice flour
- 1 and 1/2 teaspoon salt
- 1 and 1/2 teaspoon nigella seeds or cumin seeds
- 3/4 teaspoon turmeric
- 1/2 teaspoon of red cayenne pepper
- 2 tablespoons chopped cilantro, leaves and tender stems
- 2 green chilies, minced
- 3/4 cup of lukewarm water
- 1/2 red onion, finely chopped
- 1 cup canola or grape seed oil for frying
- 4 medium sized potatoes, thinly sliced
- Place the chickpea flour and rice flour in a mixing bowl and add the salt, nigella or cumin seeds, turmeric, and red cayenne pepper and stir well.
- Add the lukewarm water and mix it well enough to make a smooth batter, thick enough to coat the fritters.
- Stir in the red onion, chopped cilantro, and green chilies.
- Mix it well.
- Place the canola oil in a heavy-bottomed skillet, heat it until a dropped bit of the batter, sizzles, dances, and crisps up easily.
- Dip the potato pieces into the batter to coat uniformly and place in the cooking oil.
- Add enough to fill the pan leaving enough room to allow the fries to be turned without crowding the skillet.
- Cook the fries on each side for about 2-3 minutes, until they're crisp and nicely golden.
- Turn them and cook on the other side. These need to be cooked in batches and with care to allow the batter to get crisp.
- Carefully remove them with a slotted spoon and drain on paper towels before serving.