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4 Serves
77 Mins
11 g
58 g
3 g
Peel the potatoes and slice them into thin, uniform rounds using a sharp knife on a cutting board.
Ingredients, vitamins, and health benefits
Potatoes
Salt
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SyrianVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
208 µg / 400 µgCalcium
47 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
105 mg / 420 mgPhosphorus
243 mg / 1,250 mgPotassium
1268 mg / 4,700 mgSodium
616 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
8 g / 28 gSugar
8 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
50 gAlcohol
0 g
In a large mixing bowl, whisk together the gram flour, turmeric, cumin seeds, salt, and pepper with enough water to create a thick, smooth batter.
Heat the cooking oil in a deep-frying pot or Dutch oven to 175°C.
Dip the potato slices into the batter, ensuring they are evenly coated, then carefully drop them into the hot oil using tongs.
Fry the fritters in batches for about 5 to 7 minutes until they are golden brown and crispy, then remove them with a slotted spoon and drain on paper towels.
Onion
Gram Flour (Besan)
Turmeric
Cumin Seeds
Vitamin A
3 µg / 900 µgVitamin C
24 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
208 µg / 400 µgCalcium
47 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
105 mg / 420 mgPhosphorus
243 mg / 1,250 mgPotassium
1268 mg / 4,700 mgSodium
Fiber
8 g / 28 gSugar
8 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
11
g72
g12
g
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Zinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgAlcohol
0 g