Chickpea Potato Fritters with Tamarind Chutney

Makes 10-15 fritters

Ingredients

2 small potatoes, peeled and grated

1/4 cup diced onions

1 1/2 cups chickpea flour

1 tsp cumin

1 cup water

Salt and pepper

Canola or vegetable oil

Parsley to garnish

For the Tamarind Chutney

1/4-1/2 cup brown sugar

1 cup water

2-3 tbs tamarind paste

1 tsp cumin

1 tsp ginger powder

Salt and pepper

1. In a large bowl, combine all of the ingredients for the fritters, except for the water. Slowly pour the water, while mixing all of the ingredients. A batter should form.

2. Scoop about a spoonful of the batter onto a pan of oil over high heat. After about 30-40 seconds, flip the fritter. You may be able to fit up to 4 fritters in the pan. Place the finished fritters on a plate with a napkin to absorb any excess oil.

3. For the tamarind chutney, combine all the ingredients into a small pot, and let it boil for 5 minutes. Turn the heat to low, and let the chutney cook for another 10-15 minutes.

4. Garnish the fritters with parsley or cilantro. Enjoy!