Ingredients
4 medium potatoes, sliced thinly (1/4 inch)
2 cups besan flour
1 1/2 cups rice flour
1 teaspoon corn starch
1/2 teaspoon baking powder
salt, to taste
asafoetida, to taste
cayenne pepper, to taste
vegetable oil
Preparation
Combine flours, corn starch and baking powder in a bowl. Add water until “slightly less than pasty”.
Mix in seasonings.
Heat oil to frying temperature.
Dry off potato slices, then dredge them in the batter
Deep fry the potato slices until golden brown and floating.
Allow to cool at least 10 minutes before eating.
