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15 minutes
10 minutes
25 minutes
- 1 quart vegetable oil for frying
- 1.5 cups gram flour (chickpea flour)
- 1 teaspoon cayenne pepper
- 1 teaspoon whole cumin seeds
- 0.25 teaspoon baking powder
- 0.5 cup lukewarm water, or as needed
- 4 large potatoes, peeled and thinly sliced lengthwise
- Preheat oil in a deep-fryer or large saucepan to 375°F (190°C).
- In a bowl, combine gram flour, salt, cayenne pepper, cumin seeds, and baking powder. Gradually mix in lukewarm water, adding 1/2 cup at a time, until the batter resembles thick pancake batter.
- Coat potato slices generously in batter.
- Fry the coated potatoes in hot oil until they are golden and crispy, about 2 to 4 minutes, turning them once. Then transfer them to a paper-towel lined plate to drain.
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