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Categories:
gold potatoes brown mustard seeds flour chickpea flour salt cayenne scallion regular yogurt water peanut oil
Viewed: 32 - Published at: 3 years agoIngredients
- 2 large yukon gold potatoes
- 12 teaspoon brown mustard seeds
- 14 cup all-purpose flour
- 12 cup chickpea flour
- 1 teaspoon salt
- 18 teaspoon cayenne
- 14 cup finely minced scallion
- 12 cup regular yogurt or 12 cup soy yogurt
- 14 cup water, about
- peanut oil (for frying)
Method
- In a medium-sized saucepan, boil the potatoes in salted water to cover until just tender, 20 to 25 minutes.
- Drain and allow to cool, then cut the potatoes into 1/4"-thick slices and set aside.
- Toast the mustard seeds in a dry skillet over medium heat until they pop.
- Remove from the heat and place in a medium-sized bowl, along with both flours, the salt, and cayenne.
- Stir in the scallions, yogurt and as much water as needed to achieve a smooth batter.
- Heat about 1 inch of oil in a large skillet over medium-high heat.
- In batches, add the potato slices to the batter to coat, then let any excess drip off and place them in the hot oil.
- Do not crowd the pan.
- Cook, turning once, until golden brown on both sides, about 2 minutes.
- Transfer to paper towels to drain and serve hot.
- For vegan use soy yogurt.
