Potato Chickpea Fritters

Posted by: EatFree

>> Gluten-Free, Vegan, Vegetarian

Methi (fenugreek) and ajwain (carom seeds) are some of the lesser known Indian spices.  They usually play a supporting role to the other more well-known spices mostly because they tend to get bitter if used in larger amounts.  Here I’ve chosen to focus on these two spices in particular in the form of a potato fritter.  This is a bit like a pakora, but does not use as much chickpea flour.  Cook the potato as you’d like to soften-roasting or steaming would work equally well.


  • 2 cups small cubed potatoes, cooked 3/4 of the way
  • 1 cup red onions, diced
  • 1/2 cup chickpea flour
  • 1/4 cup brown rice flour
  • salt to taste
  • 1 serrano chili, minced or to taste
  • 1/2 teaspoon ajwain
  • 1.5 teaspoons dried methi, crushed
  • oil for deep frying


  1. Combine all the ingredients (except for oil) and add enough water to just come together (about a half cup or so).
  2. Meanwhile heat oil to 350 degrees Fahrenheit.  Drop mixture in mound-fuls using a cookie scoop (makes about 20 fritters).  Fry for about 4 to 5 minutes, making sure to maintain the temperature at 350 degrees Fahrenheit.  Drain on paper towels and enjoy immediately!


This entry was posted on Thursday, October 11th, 2012 at 5:13 pm and is filed under Gluten-Free, Vegan, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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