Bengali Potato And Pumpkin Fritters Recipe

Name: Bengali Potato And Pumpkin Fritters
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup chickpea flour, sifted; 2 tablespoons rice flour; 1.5 teaspoons salt or to taste; 1.5 teaspoons cumin or nigella seeds; 3/4 teaspoon turmeric; 1/2 teaspoon d cayenne pepper (if you like it spicy, you can up this to 1 teaspoon); 3/4 cup lukewarm water (enough to form a pancake consistency batter); 2 green chilies, minced; 2 tablespoons chopped cilantro, leaves and tender stems; 1/2 cup chopped red onion; 3 cups medium sized russet or yukon gold potatoes, thinly sliced with the skin on; 1/2 pound pumpkin or winter squash, sliced with about 1 cm thickness; 1 teaspoon canolla or grapeseed oil for frying

Servings: persons

3/4 cup chickpea flour, sifted
2 tablespoons rice flour
1.5 teaspoons salt or to taste
1.5 teaspoons cumin or nigella seeds
3/4 teaspoon turmeric
1/2 teaspoon d cayenne pepper (if you like it spicy, you can up this to 1 teaspoon)
3/4 cup lukewarm water (enough to form a pancake consistency batter)
2 green chilies, minced
2 tablespoons chopped cilantro, leaves and tender stems
1/2 cup chopped red onion
3 cups medium sized russet or yukon gold potatoes, thinly sliced with the skin on
1/2 pound pumpkin or winter squash, sliced with about 1 cm thickness
1 teaspoon canolla or grapeseed oil for frying

1
["Place the chickpea flour and rice flour in a mixing bowl and add in the salt, nigella or cumin seeds, turmeric, red cayenne pepper and stir well.", "Add in the lukewarm water and mix well enough to make a smooth batter, thick enough to coat the fries but not too thick.", "Stir in the red onion, green chilies and chopped cilantro mix well.", "Mix in the potatoes and pumpkin pieces.", "Place the canola oil in a heavy bottom skillet, heat until a dropped bit of the batter, sizzles, dances and crisps up easily.", "Add the batter coated vegetables, one by one, into the hot oil.
2
Add enough to fill the pan leaving enough room to allow the fries to be turned without crowding the skillet. Cook the fries on each side for about 2 to 3 minutes, until crisp and nicely golden. Turn and cook on the other side. These need to cooked in batches and with care to allow the batter to get crisp.", "Carefully remove with a slotted spoon and drain on paper towels before serving."]

272

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cup chickpea flour, sifted, 2 tablespoons rice flour, 1.5 teaspoons salt or to taste, 1.5 teaspoons cumin or nigella seeds, and more.

Yes, Bengali Potato And Pumpkin Fritters falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bengali Potato And Pumpkin Fritters

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions