3/4 cup of gram flour
1 teaspoon of ginger
1/4 cup of finely chopped cilantro
1 tablespoon of cornflour
1 1/2 teaspoon of cumin
1 teaspoon of ground coriander
1/2 teaspoon of red chili flakes
1/2 teaspoon of tumeric
1 teaspoon of salt (or desired amount to adjust for taste)
5 oz of water (or more to adjust for thickness)
- Wash and peel potatoes. Then cut potatoes into thin slices.
- Mix dry ingredients and herbs in a bowl and add the water and stir the mixture until it become a light thick texture (but not too thin or too thick). The texture should be thick enough that it still sticks to the spoon. Add additional water if needed.
- Dip a few potatoes at a time into the mixture. Be sure to coat the mixture on both sides of the potatoes. Let potatoes sit in mixture for 4 minutes.
- Heat oil on a pan on medium heat to prepare to deep fry potatoes. When oil is hot, deep fry the battered potatoes. Allow both sides to turn golden brown. Be sure to add only a few potatoes to the pan at a time so potatoes fry well and the pan ant overcrowded. Pat dry with paper towel to remove excess oil and enjoy!