Urulaikizhangu Bajji (Aloo Pakora, Potato Fritters)

It is now monsoon in India. This is the favourite anytime snack during the rainy season. Accompanied with a hot cup of tea. Of course, this snack is traditionally deep-fried. But the non-oil version is equally great. And goes as well with a herbal cup of tea! I am now so used to having this snack air fried that I can no longer tolerate the deep-fried version. Several vegetables, other than potatoes, can also be used to make this fritters. Raw banana, cauliflower florets, jalapeno, eggplant. Some unusual types are tomato and okra!

2 potatoes
1 cup chickpea flour (besan, kadalai mavu)
1/2 tsp chilli powder
Salt to taste
Mix the chickpea flour, chilli powder and salt in a bowl
Add a little water and mix vigourously (so that the fritters are puffed up and soft)
Then add more water and mix the batter
Keep the batter slightly thicker than that used for deep frying
Set aside
Wash the potatoes and pat dry
Slice thin, do not peel
Dip a slice of potato into the batter, making sure that it is fully coated
Transfer to a steamer
Repeat for the remaining potato slices
Steam for 2 minutes
Transfer to an air fryer
‘Fry’ for 10-12 minutes
Serve hot with tomato sauce/ketchup, coconut chutney or green chutney

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