Potato fritters

When it is overcast outside and a little drizzle make you feel like getting drenched with two wide open hands towards the sky, we love to eat some deep fried fritters. If the sky becomes gloomy with gray clouds appear in shadowy form, Mr. Man will call from office to ask me to cook some lip smacking fritters. Here is my fritters recipe for a rainy day.

Two medium sized potato (Or one big potato)

One tsp. cumin powder

One tsp. coriander powder

One tbsp. dry fenugreek leaves (you can get at any Indian store in the name of “Kasuri Methi”)

Salt to taste

Enough bread crumb to make a thigh dough

Two tbsp. gram flour

Water

Oil for deep frying

Cut the potatoes into half. In a saucepan put the potato halves, pour enough water to cover one inch above the top of the potatoes. Add salt to the water. Turn the burner into high, bring into boil. Check the potatoes time to time by inserting a knife into any of the halves. Also, you may need add more water into the sauce pan to avoid burning the potatoes in the bottom. If the knife the can easily goes into any of the halves, then switch off the stove. Let it cool down. After the potatoes are completely cool, slowly peel them with your hand.  Take them in a big bowl, and smash the potatoes with a masher or just use hand. I usually use my hand. Add all the spices, and mix well with hand. Then add bread crumb little by little, and continue mixing until the dough become tight. Then, from the make golf ball sized ball, slightly flatten them, and keep aside. In a deep bowl take two tbsp. of gram flour, add a pinch of salt, then add water, and make thin batter. Take deep frying pan. Heat it into high, add one cup of oil. You may need more oil to deep fry, depending on the size of the frying pan. Then one by one dip the fritters into the batter, fully coat with the batter, and deep fry them. You can fry two to three fritters at a time. Serve hot.