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MISHRA FAMILY – DUBAI, DUBAI
“This recipe still brings back childhood memories of rainy days, and I love making it now for my boys, who love it, too.” SINDHUNANDINI MISHRA
POTATO FRITTERS WITH RAW TOMATO AND HERB CHUTNEY
INGREDIENTS
For the chutney:
1 medium-size tomato
2 tbsp. coriander, roughly chopped
1 green chili
6-7 fresh curry leaves (optional)
6-7 fresh mint leaves (optional)
1⁄2-inch piece fresh ginger
1⁄2-inch piece mango ginger (optional)
Pinch whole cumin 1-2 cloves garlic
10 roasted whole black gram, seed coat removed
Pink Himalayan salt, to taste
Juice of half a lime.
For the fritters:
5 tbsp. gram flour/besan
1 tbsp. rice flour
Pinch turmeric powder
Pinch Kashmiri chili powder
Pinch ajwain seeds Salt, to taste
Pinch sodium bicarbon- ate (optional)
2 medium-size potatoes, washed, skin on
Vegetable oil as needed, for deep frying
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