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Mashed Potato Fritters | Snack

These are the perfect alternative to samosas if you want a glutenfree snack. Though traditionally deep-fried, these spiced mashed potatoes are coated in thick chickpea flour batter and baked. The potatoes are delicious by themselves, so try not to eat them before making the bondas. If you plan to bake them, chickpea flour for the batter recipe does better than besan.


Ingredients


FILLING: 3 medium potatoes 1 teaspoon safflower or other neutral oil 1/2 teaspoon black mustard seeds 1 (1-inch) knob of ginger, minced 1 hot green chile such as serrano, finely chopped (remove seeds to reduce heat) 1/4 cup finely chopped red onion (optional) 1/2 teaspoon turmeric 3/4 teaspoon salt

CHICKPEA COATING: 1 cup chickpea flour 1 1/2 tablespoons brown or white rice flour 1/8 teaspoon asafetida (omit to make glutenfree) 1/4 teaspoon baking soda 1/4 to 1/2 teaspoon cayenne 1/4 teaspoon carom seeds or cumin seeds 3/4 teaspoon salt 3/4 cup + 2 tablespoons or more water


Instructions


1. Boil or bake the potatoes until tender, then peel and cut them into 1/2-inch dice. Set aside. 2. Heat the oil in a skillet over medium heat. When hot, add the mustard seeds and cook until they start to pop, about 30 seconds. Add the ginger, chile, and onion, and cook for 3 minutes. Stir in the turmeric and salt. Add the potatoes, toss to coat, and cook for 3 minutes. Mash the larger pieces and mix again. Taste, and adjust the salt and spice, if needed. Remove from heat and let cool. 3. Using wet hands or an ice cream scoop, form tight balls with 2 to 3 tablespoons of the potato mixture. If the mixture is too soft, chill the potatoes for 10 to 15 minutes before making the balls. (You should get 12 to 14 balls.) Preheat the oven to 425°F. 4. Whisk together the chickpea flour, rice flour, asafetida, baking soda, cayenne, carom seeds, and salt. Add 3/4 cup water and mix well. Add more water if needed to make a thick smooth batter. Gently toss each ball in the batter to coat and place on a parchment-lined baking sheet. Alternatively, place the shaped potato balls on parchment and drop the batter on them using a spoon to coat. Spray oil on top. Bake for 16 minutes, then broil for 30 seconds to crisp. Remove from the oven and serve hot.



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