Crispy Potato Fritters And Tangy Tomato Chutney

Ingredients:-For the crispy potato fritters.

  1. Potato(medium-sized) – 2.
  2. Gram Flour – 250 gms.
  3. Turmeric Powder -1/2 tsp.
  4. Red Chilly Powder – 1 tsp.
  5. Asafoetida – A pinch.
  6. Garam Masala – 1 tsp.
  7. Salt – According to taste.
  8. Water – According to need.
  9. Poppy seeds – For coating purpose.


Step 1 

Wash, scrape and cut the potatoes into thin round slices.

Step 2

Take a bowl and add the given amounts of gram flour, turmeric powder, red chilly powder, asafoetida and garam masala and using some water make a batter of dropping consistency, neither too thick nor too thin.

Step 3

Heat oil in a pan. Dip the potato slices one by one in the gram flour batter and spluttering some poppy seeds over them drop them one by one in the hot oil and fry till reddish-browned on both sides simmering the flame from time to time as needed. Take care that fritters do not get burnt or dark browned. Take out from the pan and drain excess oil using tissue paper. Sprinkle some chaat masala on the fritters.

Our hot, crispy potato fritters are ready. They can be had as afternoon or evening snacks combined with tomato or green chutney and some brewing hot tea.

Tangy Tomato Chutney.

Ingredients:-For the tangy tomato chutney.

  1. Semi-Ripe Tomatoes – 4.
  2. Garlic pods – 1.
  3. Green Chilly -1.
  4. Fresh Coriander or Mint Leaves – 2 figs.
  5. Salt – According to taste.

For tempering:-

  1. Black Mustard – 1 tsp.
  2. Curry Leaves – 2.


Step 1 

Wash and make a hole in the middle of the tomatoes with a fork. Roast them on a gas flame and when done remove the burnt skin out of them and wash again.

Step 2

Combine the tomatoes, garlic pods, green chilly, coriander, and salt and grind in a blender till a fine paste. Take out in a bowl.

Step 3 

In a pan add black mustard, vegetable oil, and curry leaves and when they crackle add it to the tomato chutney. Mix well.

Note point:-1. You can use coriander or mint leaves alternately for the chutney.

2.If you want a sweeter and tangier taste you can add some sugar and dry mango powder also.

3. You can use raw or very ripe tomatoes also. But I prefer the semi-ripe ones as they give a better tangier taste which is quite likable.

Our Tangy Tomato Chutney is ready. It can be best combined with potato fritters, mixed vegetable fritters, cutlets, fish fritters and the like.

Do try this recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!






Tomato Chutney


Hello and welcome friends to my cozy corner once again. Today, I’m sharing a sweet and slightly tangy recipe of tomato chutney. It’s a great side dish to go with paranthas, pooris and a lunch platter consisting of rice, dal,potato-poppyseed curry(aloo posto). So let’s start with it—


  1. Tomato – 500 gms.
  2. Sugar – 200 gms.
  3. Salt – According to taste.
  4. Garam Masala – 1 tsp.
  5. Turmeric Powder – 1 tsp.
  6. Red Chilly Powder- 1 tsp.
  7. Asafoetida or Hing – A pinch.
  8. Five Spice -1 tsp.
  9. Raisins -2 tsp.
  10. Bay Leaf – 1.
  11. Peanuts(optional)-10-12.


Step 1

Wash, cut and keep the tomatoes aside.

Step 2

Take a wok and add 2 tbsp of vegetable oil and 1 bay leaf in it.  Add 1 tsp of five spice and a pinch of asafoetida. When it crackles add the chopped tomatoes and next salt, turmeric powder, red chilly powder and cover it. Let it cook.

Step 3 

When the tomatoes are half cooked, add the given amounts of sugar, garam masala and sprinkle some raisins.

Step 4 

Let the tomatoes and sugar get blended well and saute them for ten more minutes till all takes a saucy look.

Our tomato chutney is ready. It can be had with potato cutlets, stuffed paranthas, naan, bread rolls and the like.

Do try this recipe at home. Share your comments and feedback. Have a great week everybody and have fun. Till then healthy cooking, happy living!!!