Ingredients

for 10 servings

⅓ cup chickpea flour (40 g)
¼ cup rice flour (30 g)
¼ cup fresh cilantro (10 g), finely chopped
2 serrano peppers, seeded and finely chopped
2 teaspoons ginger paste
2 teaspoons garlic paste
kosher salt, to taste
½ cup water (120 mL)
oil, for frying
1 lb yukon gold potato (455 g), peeled and sliced into 1/8 in (3 mm) thick rounds
tomato, or other chutney, for serving

Preparation

1. 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. Heat 1 inch (2 cm) of oil in a deep skillet over medium-high heat until it reaches 350˚F (180˚C).
3. Working in batches, add the potatoes to the batter and toss to coat.
4. 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. Serve hot with tomato chutney or your chutney of choice.

Enjoy!