2 potatoes, about 600 grams, peeled and shredded- you wan't to use the big shredder option on your box grater of food processor. This should yield about 2 1/2 cups of shredded potatoes.
1 cup chickpea (garbanzo) flour
1/4 cup rice flour
1/8 tsp baking soda
1 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp ground ginger
1/4 tsp ground coriander
1/8 tsp fennel seeds (optional, but adds great flavor)
1 1/2 tsp salt
pinch of chili flakes
3/4 cup plus 1 Tablespoon water
oil for frying - 2 cups should do it (don't worry, most of it does not get absorbed)
In a bowl whisk together the flours, baking soda and spices. Add in the water and whisk well. The mixture shouldn't be too thick (thinner than pancake batter) but not too thin. Add the potatoes and mix everything well so all the potatoes are coated. Heat oil in a frying pan and drop the mixture a heaping tablespoon full at a time into the oil. Don't overcrowd the pan. Fry on each side for about a minute and a half until deep brown and crispy. Remove from oil and let drain on a paper towel. Serve with cilantro coconut chutney.
For the chutney:
1 1/2 cups packed cilantro leaves
2 cloves garlic
1 heaping teaspoon crushed or finely chopped fresh ginger
juice of 1 small lemon
1/4 cup coconut cream
2 tsp honey
salt to taste
Blend all in a blender until you get a smooth consistency. My blender was on the fritz so I used a food processor which did not blend it as smoothly together as it should be. The texture should be creamy and you shouldn't see individual pieces of cilantro.