Potato Ghathia
Irresistible, crunchy and tangy ghathia!
Ingredients:
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2 cups chana flour / gram flour, sifted
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2 cups mashed potatoes, reconstituted from Idaho potato flakes
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1 tablespoon Aajmo (ajwain)
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1 tablespoon red chili powder
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1 tablespoon salt
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1 tablespoon sugar
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2 tablespoon fresh lemon juice
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½ teaspoon turmeric
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¼ teaspoon asafetida (optional)
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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.