1 lb yukon gold potato (455 g), peeled and sliced into 1/8 in (3 mm) thick rounds
tomato, or other chutney, for serving
Nutrition Info
Calories 105
Fat 3g
Carbs 15g
Fiber 1g
Sugar 1g
Protein 2g
How to Make It
1. Step
In a large bowl, combine the chickpea flour, rice flour, cilantro, serrano peppers, ginger, garlic, salt, and water. Stir with a rubber spatula until smooth.
2. Step
Heat 1 inch (2 cm) of oil in a deep skillet over medium-high heat until it reaches 350˚F (180˚C).
3. Step
Working in batches, add the potatoes to the batter and toss to coat.
4. Step
In batches, transfer the battered potatoes to the hot oil and fry until golden brown, flipping occasionally. Drain the fried potatoes on paper towels.
5. Step
Serve hot with tomato chutney or your chutney of choice.
