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2 cups chickpea flour
1 tsp. salt
1/4 tsp. ground cumin
1/4 tsp. oregano seeds
1/4 tsp. paprika
1/8 tsp. cayenne pepper
1 large potato, peeled and thinly cut
1/4 cup vegetable oil
1 large onion, sliced and separated into rings

• Combine the chickpea flour, salt, cumin, oregano seeds, paprika and cayenne pepper with enough water to make a thick, cake-like batter. Set aside. Boil the potato slices until almost tender. Drain on a paper towel to remove excess water.
• Heat the oil in a skillet over medium-high heat. Dip the onion rings and potato slices into the batter. Coat the vegetables and fry in the oil until cooked thoroughly. Drain the excess oil on a paper towel, then serve immediately.

Makes 25 to 30

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  • bella says:

    yeah for the sauce you want dates seedless or take the seeds out
    with some tamarind concentrate (found at any Indian store) and place it into a blender with some water and salt black pepper and red chili pepper as much you like and sugar. for the water do not put a lot the sauce needs to be thick

  • veganmac says:

    where’s the sauce? is it made with dates??