Crispy Besan Potato Fritters

Name: How to Make Crispy Besan Potato Fritters | Easy & Delicious Crispy Besan Potato Fritters Recipe
Total time: 10 min
Yield: 4
Cuisine: north-indian

#GF26 :- Craving something crunchy, spicy, and delicious? Try these Super Crispy Besan Potato Fritters! Made with thinly sliced potatoes coated in a flavourful gram flour (besan) batter, these golden fritters are crispy on the outside and full of delicious flavours in every bite. This easy and budget-friendly Indian snack is perfect for rainy evenings, family gatherings, and tea-time cravings. Serve them hot with green chutney, tomato ketchup, or your favourite dipping sauce. One bite is all it takes to fall in love with their irresistible crunch!

prep time 10 Mins

cook time 20 Mins

chef Richa Pathak

Step 1

Prepare the Potatoes: Wash and peel the potatoes. Slice them thinly and evenly. You can rinse and pat them dry before dipping them into the batter.

Step 2

Prepare the Batter: In a mixing bowl, add besan, rice flour, red chilli powder, turmeric powder, ajwain, cumin seeds, coriander powder, and salt. Gradually add water and mix until you get a smooth, medium-thick batter.

Step 3

Coat the Potato Slices: Add the potato slices to the batter and coat them evenly on all sides.

Step 4

Heat the Oil. Heat oil in a deep pan over medium heat. Make sure the oil is hot enough before frying.

Step 5

Fry Until Golden and Crispy. Carefully slide the coated potato slices into the hot oil in small batches. Fry over medium heat, turning occasionally, until golden brown and crispy. Make sure the potato slices are completely cooked inside.

Step 6

Serve and Enjoy!

Step 7

Remove the fritters and place them on a plate lined with paper towels. Serve hot with green chutney or tomato ketchup.

Calories 250 Kcal

Total Fat 20 g

Carbs 30 g

Protein 5 g

ESSENTIAL ITEMS

2 medium potatoes

1 cup gram flour (besan)

2 tbsp rice flour (for extra crispiness)

0.5 tsp red chilli powder

0.5 tsp turmeric powder

0.5 tsp carom seeds (ajwain)

0.5 tsp cumin seeds

0.5 tsp coriander powder

as per taste salt

as required water

deep frying oil

OPTIONAL

pinch baking soda

fresh coriander leaves

Recipe by:

Richa Pathak

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