Potato Fritters

Not rated yet


  • 2 waxy potatoes
  • 4 tbsp coriander seeds, crushed
  • 1 tbsp cracked pepper
  • 4 green chillies
  • 3 cloves garlic
  • 200g besan(chickpea) flour
  • 20g rice flour
  • 300ml water
  • 1 tsp salt
  • ½ bunch chopped coriander leaves
  • Oil for frying


Mix the pepper and coriander seeds together and set aside. Crush the chillies and garlic with a pinch of salt in a mortar and pestle. In a bowl add the flours, chopped coriander leaves, salt, chilli garlic mix and water to form a runny batter. Heat oil in a pan. Cut the potatoes in 5mm thick rounds, and lightly dip into the batter and place in hot oil. Fry until golden on both sides. Drain and sprinkle with pepper and coriander mix, serve as they are or with raita.