Ingredients
4 large Potatoes2 cups Corn Oil (for frying)
For the Batter:
1 cup besan (chickpea flour)1/2 cup Water
1 Teaspoon red chili powder
2 Teaspoons cumin powder
4 Cloves of crushed Garlic
3 inches of crushed Ginger
Salt
2 tablespoons chopped Coriander
1 tablespoons chopped green chili
2 >Besan has a tendency to be very clumpy, so you should add just a few tablespoons at a time to keep the batter smooth.
3 >Add the Chilli powder, cumin powder, garlic, ginger, salt and chopped coriander, green chili and stir the batter.
4 >The potatoes should be sliced very thinly.
5 >No thicker than 1/4 of an inch.
6 >At this point test one slice of potato in the batter.
7 >There should just be a thin coat of batter.
8 >Heat the oil in a pan.
9 >Use a larger frying pan so that you have more surface area.
10 >The oil doesn't need to be too deep since the potato slices are very thin.
11 >Dip the potato slices in the batter and fry them till they are golden brown.
12 >Remove them from the oil with a slotted spoon and set them on a paper towel for a minute to soak up the excess oil.
Directions:
1 >Add water to the Besan.2 >Besan has a tendency to be very clumpy, so you should add just a few tablespoons at a time to keep the batter smooth.
3 >Add the Chilli powder, cumin powder, garlic, ginger, salt and chopped coriander, green chili and stir the batter.
4 >The potatoes should be sliced very thinly.
5 >No thicker than 1/4 of an inch.
6 >At this point test one slice of potato in the batter.
7 >There should just be a thin coat of batter.
8 >Heat the oil in a pan.
9 >Use a larger frying pan so that you have more surface area.
10 >The oil doesn't need to be too deep since the potato slices are very thin.
11 >Dip the potato slices in the batter and fry them till they are golden brown.
12 >Remove them from the oil with a slotted spoon and set them on a paper towel for a minute to soak up the excess oil.
