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1
For the batter: Combine dry ingredients in a bowl, add the water, and mix with a spoon until smooth and creamy.
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2
Set aside.
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3
For the potato fritters: Roast the mustard seeds in a dry pan until they turn gray, become aromatic, and begin to pop.
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4
(This will happen quickly.)
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5
Lower the heat, add the cumin seeds, and roast until brown, being careful not to burn them, about 2 minutes.
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6
Add the clarified butter and crushed neem leaves, and cook until lightly brown.
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7
Add the onions and cook 3 to 5 minutes.
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8
Add the garlic and turmeric, remove from heat, and stir in the cilantro, serrano chile, salt, and pepper.
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9
Meanwhile, cook the potatoes in salted water until soft.
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10
Drain and cool.
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11
Coarsely grate the potatoes and mix gently with the onion and spice mixture.
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12
Adjust seasoning.
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13
To form the fritters, press some mixture tightly between your palms into half dollar rounds.
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14
(They can be held in the refrigerator a few hours.)
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15
To cook: Heat the oil in a large saucepan to 350 degrees F. Dip the potato fritter rounds into the batter and drop them into the hot oil.
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16
Fry until golden brown on all sides, about 2 minutes total.
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17
Remove with a slotted spoon and drain on paper towels.
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18
Serve immediately with Mint and Cilantro Chutney and Yogurt Sauce for dipping.
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19
Fritters can be made early in the day and reheated.
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20
3 bunches cilantro, stems trimmed and finely chopped
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21
1 small bunch fresh mint, leaves only, finely chopped
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22
2 garlic cloves, minced
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23
1 1/2 tablespoons freshly grated ginger
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24
1 to 2 serrano chiles, with seeds, finely chopped
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25
1/2 teaspoon salt
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26
1 small lemon, juiced
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27
1/2 tablespoon peanut oil
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28
Mix the ingredients in a bowl.
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29
Turn out onto a board and chop until a paste is formed.
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30
3 tablespoons peanut oil
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31
2 teaspoons black or yellow mustard seeds
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32
2 teaspoons cumin seeds
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33
2 teaspoons minced garlic
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34
1 teaspoon freshly grated ginger
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35
1/2 teaspoon turmeric
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36
1/2 teaspoon paprika
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37
1/8 teaspoon red pepper flakes
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38
1/2 teaspoon salt
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39
1 pint plain yogurt
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40
Have ingredients measured and nearby before beginning.
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41
Heat the oil in a small skillet over high heat.
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42
Add the mustard seeds.
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43
(They will begin popping immediately so have a cover close at hand for escaping seeds.)
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44
Cook until popping stops.
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45
Lower the heat, add the cumin seeds, and cook until they turn golden, about 1 minute.
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46
Stir in the garlic for 10 seconds, then the ginger for 10 seconds more, and remove from the heat.
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47
Stir in the turmeric, paprika, pepper flakes, and salt.
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48
Mix the spices and yogurt together in a bowl.
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49
Chill before serving.
