2/3 cup chickpea flour
1/3 cup warm water
½ tsp baking powder
3 tsp chili powder
2 tsp cumin
1 clove garlic, minced
1 tsp fresh ginger, grated
3/4 tsp salt
2 green onions, chopped
2 potatoes, thinly sliced
1/4-1/3 cup cilantro, chopped
Oil for deep frying
Mango chutney for dipping
In a bowl put the chick pea flour and half the water and beat with an electric mixer until it becomes a thick batter. Beat hard for 5 minutes gradually adding the rest of the water and set it aside for 10 minutes. Add salt, cumin powder, chili powder, garlic, ginger, baking powder, green onion and chopped cilantro and beat again.
Slice the potatoes into 1/8 slices. Put the sliced potatoes into a microwave safe dish and cover with water. Microwave on high for 5 minutes so the potatoes are par-boiled. Drain them well and add to the batter a few at a time. Drop them into the hot oil which is heated to medium-high heat (about 350 degrees) until golden brown and crispy. Put them on a paper towel lined plate and sprinkle with salt as they come out of the oil. Keep adding the potatoes to the batter and dropping them into the oil until all potatoes are gone. Serve with mango chutney for dipping.
