Crispy Spiced Potato Fritters

1Boil the peeled potatoes in salted water until tender, about 15-20 minutes. Drain and mash them thoroughly in a large mixing bowl, ensuring no lumps remain.

2Add the finely chopped onion (1 small), green chilies (2) (if using), cumin seeds (1 teaspoon), turmeric powder (½ teaspoon), garam masala (1 teaspoon), red chili powder (½ teaspoon), chopped coriander leaves, and salt to the mashed potatoes. Mix well to combine all the spices evenly.

3Gradually add the rice flour (½ cup) to the spiced potato mixture, mixing continuously. Add a tablespoon of water at a time if needed to help bind the mixture into a soft dough that holds shape but is not too sticky.

4Heat oil in a deep frying pan over medium heat until it reaches about 180°C (350°F). To test, drop a small piece of the mixture into the oil; it should sizzle and rise to the surface immediately.

5Shape the potato mixture into small, flat round fritters, about 2-3 inches in diameter and 1/2 inch thick.

6Carefully slide a few fritters into the hot oil, making sure not to overcrowd the pan. Fry them for 3-4 minutes on each side or until they turn golden brown and crisp.

7Use a slotted spoon to remove the fritters from the oil and drain them on paper towels to remove excess oil.

8Repeat the frying process with the remaining mixture, adjusting the heat as necessary to prevent burning.

9Serve the crispy spiced potato fritters hot with mint chutney or tamarind sauce as a delicious snack or appetizer.