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4 Serves
62 Mins
Boil the potatoes in a large pot with water until tender but still firm, then drain and peel them.
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Vitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
160 µg / 400 µgCalcium
22 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
71 mg / 420 mgPhosphorus
150 mg / 1,250 mgPotassium
633 mg / 4,700 mgSodium
624 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
5 g / 28 gSugar
4 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
28 gAlcohol
0 g
In a bowl, whisk together gram flour, turmeric, salt, and enough water to create a thick, smooth batter.
Heat the vegetable oil in a deep-frying pot over medium-high heat.
Dip the boiled potatoes into the batter, ensuring they are evenly coated, then carefully drop them into the hot oil.
Fry the potatoes until they are golden brown and crispy, then remove with a slotted spoon and drain on paper towels.
3
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