Ingredients:
For the fritters-
3 large potatoes, boiled, peeled and mashed,
1 onion; grated or very finely chopped,
1 large carrot; finely grated,
3/4 tsp red chilli powder,
1/2 tsp roasted jeera (cumin) powder,
Juice of 1 lemon.
For the covering-
1 cup gramflour (besan),
2 tbsp rice flour,
1 tbsp cornflour,
1/2 tsp baking powder,
1/2 tsp turmeric powder,
1/2 tsp red chilli powder,
Salt to taste,
2 tbsp hot oil,
Water.
Other-
Vegetable oil for deep frying.
Method:
Mix together all the ingredients for the fritters and set aside. In a large mixing bowl combine the ingredients of covering (add water as required) to prepare a dipping batter similar to pakodas/bhajis. Heat oil for deep frying in a kadhai (wok) on medium-high flame. When oil is hot reduce the flame to medium. Then take small amount of the fritter mixture, roll on your palms to give it an elongated shape. Then dip it into the batter, coat properly and drop into the hot oil. Fry these fritters in batches and serve hot as snacks or appetizers with your favorite sauce or chutney.