- 3 C Fresh cilantro leaves
- 1/4 C Fresh mint leaves
- 1 to 3 Serrano chilies, seeded and coarsely chopped
- 1 piece Fresh ginger, 1/2-inch long, peeled and coarsely chopped.1 clove Garlic
- 1/2 c water
- 1/2 Lime, juiced
- 1 t Sugar, or to taste
- Salt, to taste
- 1 C Chickpea flour
- 1 C Vegetable stock, canned broth or water
- 1 T Peanut oil, plus more for frying
- 1 T Garam masala
- 1/2 t Ground turmeric
- 1/2 t Baking powder
- 2 Green onions, minced
- 1 Serrano chili, minced
- 2 T Minced fresh cilantro
- Salt and freshly ground pepper, to taste1 Yam or sweet potato
- 1 Idaho baking potato
1 Preheat oven to 250 degrees F.
2 To make the chutney, in a food processor or blender, combine the cilantro, mint, chilies, ginger, garlic, water, lime juice,
3 Puree until smooth. Add more water if needed to achieve a good consistency. Taste and adjust the seasonings.
4 You should have about 1-1/4 cups. Transfer to a serving bowl and set aside.
5 To make the fritters, in a bowl, combine the chickpea flour, stock, 1T peanut oil, the garam masala, turmeric and baking powder.
6 Stir until well mixed. Stir in the green onions, chili and cilantro. The batter should be thick. Season with salt and pepper.
7 In a deep-fry pan over medium heat, pour in oil to a depth of 1 inch and heat to 350 degrees F.
8 Meanwhile, peel and thinly slice the yam and the baking potato. Working in batches, dip the slices into the batter to coat an
9 Fry, turning once, until golden brown on both sides, 3 to 5 minutes per side. Using tongs or a slotted spoon, transfer to paper towels to drain. Keep warm in the oven while you cook the remaining fritters.
10 Transfer the fritters to a warmed serving platter and serve with the chutney.
Source: Idaho Potato Commission