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Categories:
chickpea flour rice flour salt cumin turmeric cayenne pepper water green chilies cilantro red onion gold potatoes pumpkin grapeseed oil
Viewed: 58 - Published at: 5 years agoIngredients
- 3/4 cup chickpea flour, sifted
- 2 tablespoons rice flour
- 1.5 teaspoons salt or to taste
- 1.5 teaspoons cumin or nigella seeds
- 3/4 teaspoon turmeric
- 1/2 teaspoon d cayenne pepper (if you like it spicy, you can up this to 1 teaspoon)
- 3/4 cup lukewarm water (enough to form a pancake consistency batter)
- 2 green chilies, minced
- 2 tablespoons chopped cilantro, leaves and tender stems
- 1/2 cup chopped red onion
- 3 cups medium sized russet or yukon gold potatoes, thinly sliced with the skin on
- 1/2 pound pumpkin or winter squash, sliced with about 1 cm thickness
- 1 teaspoon canolla or grapeseed oil for frying
Method
- Place the chickpea flour and rice flour in a mixing bowl and add in the salt, nigella or cumin seeds, turmeric, red cayenne pepper and stir well.
- Add in the lukewarm water and mix well enough to make a smooth batter, thick enough to coat the fries but not too thick.
- Stir in the red onion, green chilies and chopped cilantro mix well.
- Mix in the potatoes and pumpkin pieces.
- Place the canola oil in a heavy bottom skillet, heat until a dropped bit of the batter, sizzles, dances and crisps up easily.
- Add the batter coated vegetables, one by one, into the hot oil. Add enough to fill the pan leaving enough room to allow the fries to be turned without crowding the skillet. Cook the fries on each side for about 2 to 3 minutes, until crisp and nicely golden. Turn and cook on the other side. These need to cooked in batches and with care to allow the batter to get crisp.
- Carefully remove with a slotted spoon and drain on paper towels before serving.
