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fritter broken in half showing crispy crust and soft inside

Spiced Bread and Potato Fritters Recipe

Made these for a change from potato pakoras, using whatever was already at home, they are crispy outside, soft inside. In taste they are spicy, salty, and a little sweet because of the tomato in the dough.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 Servings
Course: Snack
Cuisine: Indian
Ingredients Method

Ingredients
  

For the Fritters
  • 1 large potato
  • 3 slices white bread
  • 1 tsp cornflour
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1.5 pinches turmeric powder
  • 2 pinches black pepper
  • Half tomato finely chopped
  • 1 green chili finely chopped
  • 2 to 3 fresh cilantro leaves finely chopped
Salt to taste
  • 60 to 70 g oil for frying
  • For the Tomato Chutney Optional
  • 2 tomatoes
  • 4 to 5 dried red chilies
  • A little garlic
  • Salt to taste

Method
 

Boil the Potato:
  1. Boil whole with the skin on. The skin stops it from soaking up too much water.
  2. Set aside to cool before peeling. Don't mash while still hot, it gets sticky.
Chop and Prep:
  1. Finely chop the tomato, green chili, and cilantro while the potato cools.
  2. Measure and keep the dry spices close so you're not looking for them when it's time to mix.
  3. Soak and Squeeze the Bread:
  4. Dip each bread slice in water for a few seconds, then squeeze the water out properly with your hands.
  5. Break into small pieces in the mixing bowl. Damp but not soaking wet.
Mix Into Dough:
  1. Add the cooled, peeled potato to the bowl with the bread.
  2. Add all the spices, tomato, green chili, and cilantro.
  3. Mix with a spoon first, then knead with your hands until it comes together into one smooth dough with no separate chunks.
Shape the Fritters:
  1. Pinch off a small amount of dough, roll into a ball, and press flat with your fingers.
  2. Press a fork on top to leave marks. It helps it crisp up when frying.
  3. Repeat until all the dough is shaped, makes around 16 to 18 pieces.
Fry Until Golden:
  1. Heat oil in a pan on medium heat. Test with a small piece: it should sizzle and float up in a few seconds.
  2. Add pieces without crowding and fry until the bottom is golden, then flip.
  3. Each batch takes about 4 to 5 minutes. Take out when both sides are evenly golden.
Make the Chutney (Optional):
  1. Grind the tomatoes, dried red chilies, garlic, and salt into a smooth paste.
  2. Four chilies gives a good amount of heat. Keeps in the fridge for two to three days.