2 medium sized potatoes
1 onion, sliced thinly1 chilli, seeds removed and chopped very finely
50g gram flour (chick pea flour)
1x5ml spoon ground cumin
2x5ml spoons ground coriander
Salt & freshly ground black pepper
150ml water
Sunflower oil for shallow frying
Lemon juice and wedges, and coriander to garnish
Wash the potatoes and dry. Grate potato, skin on. Once grated – squeeze handfuls of the potato to remove moisture - ensure as dry as possible. Retain in a clean tea towel.
Combine the onion, chilli and potato in a bowl; add the gram flour, spices and seasoning together. Pour in the water, a bit at a time, stirring well until a moist, well combined mixture which sticks together – not dry but not sloppy! (You may not use all the water or you may have to add more...sorry to not be precise; the texture all depends on the wetness of the potatoes)Heat the oil in a high sided frying pan, using approx 3cm oil in pan. Test the oil by adding a small drop of the mixture to oil, it should bubble straight away.
Add a Tablespoon of mixture into the hot oil, and fry for 2-3 minutes until golden brown. Continue using up all the mixture. Take care removing from the hot oil (slotted spoon is good). Drain on kitchen paper.
To serve: squeeze of lemon juice and garnish with lemon wedges and coriander.
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