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Potato Ghathia

Potato Ghathia

Irresistible, crunchy and tangy ghathia!


  • 2 cups chana flour / gram flour, sifted

  • 2 cups mashed potatoes, reconstituted from Idaho potato flakes

  • 1 tablespoon Aajmo (ajwain)

  • 1 tablespoon red chili powder

  • 1 tablespoon salt

  • 1 tablespoon sugar

  • 2 tablespoon fresh lemon juice

  • ½ teaspoon turmeric

  • ¼ teaspoon asafetida (optional)

  • Oil for frying

Mix all the ingredients in a bowl. Add a little warm water if the dough is not sticky and stiff. There is no oil in the dough. The dough should taste spicy, sweet and tangy.
Heat oil in a deep frying pan or wok. Fill the dough in a ghathia press. Press ghathia straight in the hot oil and deep fry in hot oil till they turn golden brown and crispy.

Store in a jar. Keeps for a few weeks in the pantry (if they don’t get eaten up fast enough). These are so addictive that you can’t stop eating once you start.

Note: You can substitute the mashed potato flakes with a fresh boiled potato. I recommend you use Idaho potato. Boil and put it thru a ricer so it becomes smooth and lump free.