Crispy Maharashtrian Potato Fritters (Print Version)
# Ingredients:
→ For Potato Base
01 -
Medium potatoes (250g or 4 pieces)
02 -
Water for cooking (2 cups)
→ For Spice Paste
03 -
Green chilies (1-2)
04 -
Chopped ginger (1 teaspoon or 1 inch piece)
05 -
Chopped garlic (1.5 teaspoons or 4 cloves)
06 -
Water for grinding (1-2 tablespoons)
→ For Potato Filling
07 -
Chopped coriander leaves (2 tablespoons)
08 -
Salt to taste
09 -
Lemon juice (¼ teaspoon)
10 -
Sugar (¼ to ½ teaspoon, optional)
→ For Tempering
11 -
Oil (1 tablespoon)
12 -
Mustard seeds (½ teaspoon)
13 -
Cumin seeds (½ teaspoon)
14 -
Turmeric powder (¼ teaspoon)
15 -
Asafoetida (pinch)
16 -
Curry leaves, chopped (6-7)
→ For Batter
17 -
Gram flour/besan (1 cup)
18 -
Water (⅓ cup plus 1 tablespoon)
19 -
Turmeric powder (¼ teaspoon)
20 -
Red chili powder (¼ teaspoon)
21 -
Salt (½ teaspoon)
22 -
Baking soda (pinch)
23 -
Oil for deep frying
# Instructions:
01 -
Pressure cook potatoes in water for 7-8 minutes on medium heat. Once cooled, peel and mash roughly, then mix with chopped coriander and salt.
02 -
Grind green chilies, ginger, and garlic with water to make a smooth paste.
03 -
Heat oil, add mustard seeds until they pop, then cumin seeds, turmeric, asafoetida, spice paste, and curry leaves. Sauté until fragrant.
04 -
Mix tempering into mashed potatoes along with lemon juice and optional sugar. Shape into flattened balls.
05 -
Make gram flour batter with spices and baking soda. Dip potato balls in batter and deep fry on medium heat until golden brown.
# Notes:
01 -
Can be made ahead and reheated
02 -
Batter should be medium-thick for best results
03 -
Traditional Maharashtrian street food