Page 85 - TOH_Edition16

1 To make the chutney, chop tomato, coriander, green chili, leaves, ginger and garlic. Add remaining ingredients. Grind in a chutney jar with 2 tbsp. water, then add water as needed
to adjust the consistency. Set side in a clean bowl.
2 To make the fritter batter, add flours, turmeric, chili powder, ajwain seeds, salt and sodium bicarbonate. Add water little by little and mix into a smooth batter. It should be just runny enough to coat potatoes evenly.
3 Cut potatoes into 3/4 -inch rounds.
4 Heat oil and frying pan or kadai. When oil is hot enough, dip each potato piece into batter to get a smooth and even coating. Add as many potatoes as the pan can accommodate at one time and fry over medium heat. Flip potatoes to make sure both sides are cooked and batter turns light brown and crispy.
5 Remove potatoes from oil with slotted spoon and lay them on kitchen paper to remove excess oil. Serve hot with chutney.
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