Ok, so I know my pictures aren’t that good. But these fritters are delish! I made them after feeling a bit guilty for my hubby. He ate leftovers over and over and over since I’ve been on a steady diet of weetabix since I got my wisdom teeth extracted. To cheer up his last day of eating leftovers (and to celebrate that they were actually over!) I made these yummy fritters. They turned out so good, I made my sister a batch and she said they were good, and that is a major compliment for me since she is a seasoned cook!
Give them a try, they are easy to make and need no special skills.
Also known as: Pakora/Savory Potato, Cabbage & Onion Fritters
Servings: Makes 30 medium sized fritters
All cup measurements are made using a regular liquid measuring cup.
- 2 cups grated potatoes
- 2 cups finely sliced onions
- 1 1/2 cups finely sliced cabbage
- 4 Tbsp diced cilantro leaves
- 2 cups chickpea flour (channa flour/besan)
- 1/4 tsp baking soda
- 1/4 tsp chili powder (or to taste)
- 1/4 tsp coriander powder (dhana or you can use dhana-jeeru too)
- 1/2 tsp turmeric powder
- 1/4 tsp whole cumin seeds (jiru)
- 1/2 tsp lightly crushed coriander seeds (optional)
- 1/2 tsp garlic paste
- 1 tsp salt (or to taste)
- 1 T lemon juice
- 3/4 cup water or as needed
- Oil to fry
- If using a food processor, use the slice blade to slice the onions and cabbage. Use the ‘shredder’ plate to shred the peeled potatoes.
- Mix together the chickpea flour, baking soda and spices.
- Add all the vegetables, cilantro, lemon juice and garlic paste. Mix well to coat all the vegetables with the flour mixture.
- Add approximately 3/4 cup water to make a thick batter. Using your hands is the best way to ensure all the ingredients are mixed well.
- Heat a wok/kadai with 1-1.25 inches or more of oil on medium high heat. To test the oil, put a drop of the batter into the oil, it should float pretty quickly but not turn brown immediately. If it does, the oil is too hot, reduce the heat.
- Using your hands, take about a tablespoon worth of mixture and drop into the hot oil.
- Don’t overcrowd the pan. It should take 3-5 minutes for each batch to turn golden brown. If yours turn brown earlier, it is possible the heat is too high. Use a fork to turn the fritters.
- They don’t need to be neat. The poky parts are usually the most crisp!
- Drain on paper towels.
- Best eaten fresh and hot. Serve with your favorite chutneys. Enjoy!