Ramadan 2018- Fried Chickpea-Battered Potatoes

For this Mumbai street-food snack from Raghavan Iyer, chunks of potato are dredged in a light chickpea-and-rice-flour batter that is spiced with turmeric and chile powder. The potatoes are then deep fried until a golden crust forms and served with cilantro and tamarind chutneys.

Ingredients

Canola oil, for frying
1 cup besan (chickpea flour)
¼ cups rice flour
2 tbsp. cornstarch
¼ tsp. ground turmeric
¼ tsp. baking soda
¼ tsp. red chile powder, such as cayenne
Kosher salt, to taste
2 large Yukon Gold or sweet potatoes, peeled, quartered lengthwise, and sliced crosswise ¼” thick
Cilantro and tamarind chutneys, for serving (optional)

Method

* Heat 2” oil in a 6-qt. saucepan until a deep-fry thermometer reads 350°. Whisk chickpea and rice flours, cornstarch, turmeric, baking soda, chile powder, salt, and ½ cup water in a bowl until a smooth batter forms.

* Working in batches, dip pieces of potato in batter; fry, turning as needed, until golden and crisp, 6–8 minutes.

* Using a slotted spoon, transfer potatoes to paper towels to drain; season with salt.

* Serve with cilantro and tamarind chutneys if you like.