Ingredients
- 1 yellow onion or small red, or half large, thinly sliced into quarter moons
- 1 small potato * or half large, peeled and thinly sliced into quarter moons
- 1/2 serrano pepper slit, seeds removed and finely chopped
- 1 tablespoon cilantro leaves chopped
- 1 tablespoon mint leaves chopped, or sub more cilantro leaves
- 1/2 tablespoon neutral oil may omit but this makes them extra moist
- 1 teaspoon lemon juice
- 1 1/2 teaspoons coriander seeds whole, roughly crushed using a mortar and pestle
- 1 teaspoon cumin seeds
- 1/2 teaspoon crushed red chili flakes
- 1 1/8 teaspoons salt or to taste
- 1/4 teaspoon baking soda
- 1 cup flour chickpea, gram flour/besan
- 3/4 cup water 2/3 -
- neutral oil such as grapeseed or avocado as needed for pan frying
- 1/4 teaspoon ajwain whole carom seeds, roughly crushed using a mortar and pestle
- 1/2 tablespoon fenugreek leaves dry,methi , crushed between the palms of your hands
- 1/4 teaspoon red chili powder for extra spice
- 1/2 cup cilantro leaves
- 1/2 cup mint leaves or sub more cilantro
- 1/2 serrano small ,or other green chili pepper to taste
- black salt or sub regular salt to taste
- 1/2 tablespoon fresh squeezed lemon juice
- 2 tablespoons plain yogurt optional
Nutrition
- Calories : 240 calories
- Carbohydrate : 36 grams
- Fat : 8 grams
- Fiber : 4 grams
- Protein : 5 grams
- SaturatedFat : 0.5 grams
- Sodium : 950 milligrams
- Sugar : 2 grams
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