Potato fritters are an all time favourite whether they are deep or shallow fried. Though either Besan/Chickpea flour, Rice flour or Semolina is used to coat them, the marination used varies, depending upon individual choice. Today I have used the Tandoori Masala of Single Spoon spices in the marinade. Potatoes that I used are the Organic ones by Kedia Organics and the Semolina /Rava is by Satyam Foods. The fritters taste divine!
- 2 large potatoes
- 1 heaped tsp Chilly powder
- A large pinch of Haldi/Turmeric powder
- 1/2 tsp Tandoori Masala
- 1/4 tsp Amchur powder/Dried Mango powder
- 10tbsps Semolina/Rava
- Oil for frying
Deskin and slice the potatoes thinly. Wash them under running water and then drain them. Sprinkle the chilly, turmeric, Amchur, Tandoori masalas and salt. Mix well. You can replace Amchur powder with juice of half a lime if it is unavailable. Mix well and refrigerate for half an hour. Coat the slices with Rava. Heat oil in a pan. Gently slide in the potato slices five to six at a time and deep fry on a gentle flame till crisp and golden. Drain on a paper towel and serve hot with Tomato Ketchup.