For the batter: Combine dry ingredients in a bowl, add water and mix until smooth and creamy. Set aside.
For the fritters: Roast mustard seeds in dry pan until gray, aromatic,& begin to pop. Lower heat, add cumin seeds, roast until brown. (2 min)
Add clarified butter & crushed neem leaves, cook until lightly brown.Add onions and cook 3-5 min. Add garlic and tumeric, remove from heat, stir in cilantro, serrano chile, salt, & pepper.Meanwhile, cook potatoes in salted water until soft.
Drain potatoes & cool.Coarsly grate potatoes and mix gently w/onion & spice mixture. Adjust seasoning.
To form fritters: press some mixture tightly between palms into half dollar rounds.
To cook: Heat oil in lg. saucepan to 350 degrees F.
Dip fritter into the batter and drop into hot oil. Fry until golden brown on all sides, bout 2 min total. Remove w/slotted spoon & drain on paper towel.
Serving
Suggestions
Serve w/mint & cilantro chutney & yogurt sauce
Originally Submitted
12/30/2006
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