Crispy Potato Fritters with Indian Spices

Ingredients

In this adaptation, the French Pommes de terre soufflées are transformed into spiced potato bhajis, inspired by the vibrant Malaysian Indian cuisine. The original dish is typically made by frying whole potatoes that puff up like balloons. However, in this recipe, the potatoes are thinly sliced and coated in a spiced batter before frying, resulting in a different texture and flavor profile. The addition of Indian spices gives the dish a distinct aromatic twist, making it a unique and delicious fusion of French and Malaysian Indian cuisines. We alse have the original recipe for Pommes de terre soufflées, so you can check it out.

• 4 large potatoes, peeled and thinly sliced 4 large potatoes, peeled and thinly sliced
• 1 cup (125g) chickpea flour 1 cup (125g) chickpea flour
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon baking soda 1/4 teaspoon baking soda
• Vegetable oil, for deep frying Vegetable oil, for deep frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 35g, 3g
• Protein: 5g
• Fiber: 4g
• Salt: 0.8g

Preparation

1. 1.
   In a large bowl, combine the chickpea flour, cumin powder, coriander powder, turmeric powder, chili powder, garam masala, salt, and baking soda.
2. 2.
   Gradually add water to the bowl while whisking until a smooth batter is formed. The batter should have a thick consistency.
3. 3.
   Add the thinly sliced potatoes to the batter and mix well, ensuring each slice is coated evenly.
4. 4.
   Heat vegetable oil in a deep pan or pot over medium-high heat.
5. 5.
   Carefully drop the coated potato slices into the hot oil, frying them in batches to avoid overcrowding the pan.
6. 6.
   Fry the potato slices until they turn golden brown and crispy, approximately 4-5 minutes per batch.
7. 7.
   Remove the fritters from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
8. 8.
   Serve the spiced potato bhajis hot and crispy as a snack or appetizer.

Treat your ingredients with care...

• Potatoes — Make sure to slice the potatoes thinly and evenly for consistent cooking. Soaking the sliced potatoes in cold water for 10 minutes before coating them in the batter can help remove excess starch and result in crispier fritters.

Tips & Tricks

• For an extra kick of heat, add finely chopped green chilies or a pinch of cayenne pepper to the batter.
• Serve the spiced potato bhajis with a side of mint chutney or tamarind chutney for a burst of tangy flavor.
• Experiment with different spices and herbs to customize the flavor profile of the fritters.
• If you prefer a lighter version, you can also bake the coated potato slices in a preheated oven at 200°C (400°F) for approximately 20 minutes, flipping them halfway through.

Serving advice

Serve the spiced potato bhajis hot and crispy as an appetizer or snack. They can be enjoyed on their own or paired with chutneys or sauces of your choice.

Presentation advice

Arrange the spiced potato bhajis on a platter, garnished with fresh cilantro leaves and a sprinkle of chaat masala for an extra burst of flavor. Serve them alongside small bowls of chutneys for dipping.