INGREDIENTS
6-8 large potatoes
1 cup of flour (white or all purpose)
¾ cups of gram flour
1 cup of water
1 teaspoon safron, turmeric or yellow food colour
salt to taste
Oil for deep frying
METHOD
Place unpeeled potatoes in a sauce pan. Add enough water to cover them and boil for 15-20 minutes or till done. Drain, peel and quarter them.
In mixing bowl, add flour, gram flour and salt. Combine together.
Add water and whisk to make a smooth lump free batter that is not very thick.
Heat up oil in a wok and reduce heat to medium.
Dip potatoes in the batter and cover them with the batter then drop them in the hot oil.
Fry the potatoes evenly turning from time to time till crispy. Drain on a paper towel.
Serve hot with Tamarind chutney or any other chutney of your choice.
Tamarind Chutney
1 packet tamarind (about 500g)
2 big carrots, washed, peeled and cut into chunks
15-20 green chillis
2 cups of hot boiling water (more or less depending on how thick you wish the chutney to be)
2 cloves of garlic
1 inch of fresh ginger, grated (optional)
2 tablespoons of chilli powder
Salt to taste
METHOD
Soak tamarind in 2 cups of hot boiling water for 1-2 hours.
Boil carrots till soft
With your hands, squeeze the pulp for the tamarind. Strain and set the juice aside.
Place all the other ingredients in a blender with the tamarind juice and blend well. Enjoy!
Sanmarieh
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EastAfricanRecipes
Non-FictionHey guys.. I hope you pick some good recipes from this book. Some of the recipes are mine and some are not as I tried to get most of the East African recipes but of course they are many out there.. Can't get all of them though. I hope you enjoy...
