When you crave the comfort of potatoes, try this snack. The crust is crisp and light. The festively colored filling is full of flavor. Be sure to eat the spicy potato fritters while they are still warm.
¾ cup plus 1 tablespoon chickpea flour
½ cup water
1¼ teaspoons salt
2½ cups plus 1 tablespoon canola oil
¼ teaspoon brown or black mustard seeds
1 tablespoon skinned and split urad dhal (black gram)
1 cup finely diced onions
2 tablespoons minced ginger
Half a small jalapeno, quartered
½ cup diced tomatoes
2 cups potatoes, boiled, peeled, and cut into 2-inch pieces
¼ teaspoon ground turmeric
¼ teaspoon garlic powder
¼ teaspoon ground cumin
2 tablespoons minced cilantro
1 cup frozen peas
INSTRUCTIONSIn a small bowl, whisk together the chickpea flour, water, and ¼ teaspoon of salt. Set aside for 30 minutes.
Lift out with a fork to allow excess batter to run off, and carefully place in the hot oil.