Aluchya Wadya - Spiced Potato Fritters

Ingredients

• 4 medium-sized potatoes, boiled and mashed 4 medium-sized potatoes, boiled and mashed
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 2 tablespoons fresh coriander leaves, chopped 2 tablespoons fresh coriander leaves, chopped
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste) 1/2 teaspoon red chili powder (adjust to taste)
• 1 teaspoon garlic paste 1 teaspoon garlic paste
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 2 tablespoons rice flour 2 tablespoons rice flour
• Salt to taste Salt to taste
• Oil for deep frying Oil for deep frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 4g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   In a mixing bowl, combine the mashed potatoes, chopped onion, green chilies, coriander leaves, cumin seeds, coriander powder, turmeric powder, red chili powder, garlic paste, ginger paste, rice flour, and salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Take a small portion of the mixture and shape it into a small patty. Repeat with the remaining mixture.
3. 3.
   Heat oil in a deep pan or kadai over medium heat. Once the oil is hot, carefully slide in the shaped potato patties, a few at a time, without overcrowding the pan.
4. 4.
   Fry the fritters until they turn golden brown and crispy on both sides. Remove them from the oil using a slotted spoon and drain on a paper towel to remove excess oil.
5. 5.
   Repeat the frying process with the remaining patties.
6. 6.
   Serve the Aluchya Wadya hot with tamarind chutney or mint yogurt dip.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are fully cooked and easily mashable. This will ensure a smooth texture in the fritters.
• Rice flour — The addition of rice flour helps in achieving a crispy exterior. If you don't have rice flour, you can substitute it with cornstarch or all-purpose flour.

Tips & Tricks

• For an extra kick of flavor, you can add a pinch of garam masala to the potato mixture.
• To make the fritters even more crispy, refrigerate the shaped patties for 15 minutes before frying.
• If you prefer a milder version, reduce the amount of red chili powder or omit it altogether.
• Experiment with different dipping sauces such as spicy tomato chutney or cilantro-mint chutney for a variety of flavors.
• Leftover fritters can be reheated in a preheated oven at 180°C (350°F) for 5-7 minutes to regain their crispiness.

Serving advice

Serve the Aluchya Wadya as a snack or appetizer. Arrange the fritters on a platter and garnish with fresh coriander leaves. Accompany them with tamarind chutney or mint yogurt dip for dipping.

Presentation advice

To enhance the presentation, you can sprinkle a pinch of chaat masala over the fritters just before serving. This will add a tangy and slightly spicy flavor to the dish. Serve them on a colorful plate or a traditional Indian thali for an authentic touch.