Love Indian food? Try this recipe for affordable buckwheat-potato fritters thatís vegan, gluten-free and suitable for dunking and dipping with your favorite chutneyís and sauces. These are a great idea†for movie night or as a party snack.
What you need:
2 medium boiled potatoes (8 ounces), 1/3 cup buckwheat flour, ĺ cup water, Ĺ tsp salt, ľ – Ĺ tsp cayenne pepper, canola or vegetable oil for frying.
What you do:
Peel and dice the potatoes into ľ-inch pieces and set aside.† In a bowl, mix buckwheat flour, salt and cayenne. Add water and mix to make a thick batter. Then, gently stir in the boiled potatoes. Let stand for 10 minutes. Heat oil in pan and fry batter in one-tablespoon increments. Drain on paper towels.
This recipe directs more of a deep frying method, but I donít see any reason why these couldnít be flipped from side to side using much less oil in the pan.
Serve with hot chutneys, or as a side to a more soupy type of curry.
This recipe is from the book, The Indian Vegan Kitchen, by Madhu Gadia. I selected it for a feature recipe on this blog for its affordability, simplicity and the fact that itís a great outreach recipe for the vegan and gluten-free crowds. However, if you are a lover of Indian foods in general, you might want to check out my review of The Indian Vegan Kitchen over on Beth Whitmanís site, Wanderlust and Lipstick.†The entire book would be of interest to any lover of Indian cuisine.
Also, for those who love the flavor but need to focus on extreme simplicity, Iíve reviewed another Indian cooking book over on Wise Bread. Itís called 5 Spices, 50 Dishes and it adds great value to your ethnic cooking budget with a multitude of Indian dishes based on only five basic spices. Definitely worth checking out. †In the meantime, I hope these buckwheat-potato fritters meet your needs for gluten-free, vegan ethnic flavor. Enjoy!
Related Recipe: black-eyed pea dip
Photo Credit: Snowpea & Bokchoi