East African Packed Potatoes
Crispy deep-fried potatoes stuffed with spicy chilli paste, coated in gram flour batter, and popular as a street snack in East African Indian cuisine.
Ingredients
- 4 potatoes (about 75 g each)
- 1 cup chickpea flour (besan)
- 1 tbsp all-purpose flour
- 3/4 tsp salt
- 3 tsp red chilli powder (or 2 tsp red chilli powder and 1 tsp paprika)
- 1/4 tsp garlic paste
- A pinch cumin powder
- 2¼ tsp lime juice
- Oil for deep frying
- Water as needed
Instructions
Boil the potatoes:
- Wash the potatoes and place them in a pot with generously salted water.
- Boil until just cooked but still firm.
- Do not overcook, as the potatoes should hold their shape.
- Allow them to cool.
Prepare the spice paste:
- In a bowl combine ¼ tsp salt, red chilli powder, paprika powder, garlic paste, cumin powder, and lime juice.
- Mix well to form a thick, spreadable paste.
Prepare the potatoes:
- Peel the cooled potatoes and cut them into halves or quarters depending on their size.
Stuff the potatoes:
- Spread the prepared spicy paste on one piece of potato and cover it with another piece to make a stuffed potato.
- Repeat for the remaining potatoes.
Prepare the batter:
- In a bowl mix chickpea flour, all-purpose flour, and ½ tsp salt.
- Gradually add water while whisking to make a smooth batter with a thick but pourable consistency.
Coat the potatoes:
- Dip each stuffed potato into the batter, ensuring it is well coated.
Fry the potatoes:
- Heat oil in a deep pan over medium-high heat.
- Drop a small amount of batter into the oil; if it floats, the oil is ready.
- Fry the battered potatoes in small batches.
Cook until golden:
- Fry for about 30 seconds before turning them. Continue frying until they become golden and crispy.
- Remove and drain on paper towels.
Notes
Pro Tips:
✔ Do not overboil potatoes; they should remain firm.
✔ Make the batter thick enough to coat the potatoes well.
✔ Fry in small batches to maintain oil temperature.
✔ Medium-high heat gives crispy and evenly cooked fritters.
✔ Best served hot with chutney or chilli sauce.
✔ Make the batter thick enough to coat the potatoes well.
✔ Fry in small batches to maintain oil temperature.
✔ Medium-high heat gives crispy and evenly cooked fritters.
✔ Best served hot with chutney or chilli sauce.
