Potato Ghathia
Irresistible, crunchy and tangy ghathia!
Ingredients:
-
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.
