Batata Puri

These deep fry, crispy fritters filled with spicy masala and potatoes and fresh coconut or coriander chutney on the side are an excellent snack or breakfast on rainy day.

Stacks Image 99


  • 1 lb potatoes
  • 3 onions chopped finely
  • 2 cups bengal gram flour (besan)
  • 4 green chilies
  • 2 tsp ginger paste
  • 3 tsp garlic paste
  • 2 curry leaves
  • 2 tbsp grated coconut
  • 3 tbsp lemon juice
  • 2 tbsp coriander leaves chopped
  • ½ tsp cumin
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • ½ tsp red chili powder
  • ½ tsp turmeric powder
  • a pinch baking soda
  • oil to deep fry
  • salt to taste

How to make Batata Puri:

  1. Cook the potatoes till soft. Peel and mash. Set aside.
  2. Mix together the potato, onions, ginger and garlic paste and add chilies, chili powder, cumin, coriander leaves, lemon juice, salt to taste.
  3. Heat a little oil and add the mustard seeds and
  4. curry leaves. When the mustard seeds crackle, remove from heat and add to the potato mixture.
  5. Mix well.
  6. Make a smooth batter with the bengal gram flour, turmeric powder, cumin seeds, red chili powder and a pinch of salt and baking soda.
  7. Add a teaspoon of oil when making the batter. Let the batter remain thick.
  8. Divide the potato mixture into equal sized portions, the size of a lemon.
  9. Dip each ball in the batter and deep fry till golden brown in color.
  10. Serve hot with chutneys/ketchup.
Stacks Image 119

© Namaskaar Inc. 2023 Privacy Policy