Crispy Potato Fritter Sandwich
Golden-fried potato and pea fritters stuffed into soft bread with spicy tamarind and mint chutneys. A street-food classic that tastes restaurant-quality but comes together in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 12g
Ingredients
- 2 medium potatoes, peeled and cubed small
- ½ cup frozen peas
- ¾ cup chickpea flour (besan)
- 2 tbsp tamarind paste
- 1 medium green chili, minced
- 4 count pav (dinner rolls or soft sandwich buns)
- 1.5 cup neutral oil for frying
Instructions
- 1
Boil potatoes and peas together until potatoes are fork-tender, about 8 minutes. Drain well and mash until almost smooth with a few chunky bits.
- 2
Mix mashed potatoes with chickpea flour, minced green chili, 1/2 tsp salt, and 1/4 tsp black pepper until a thick paste forms.
- 3
Form mixture into 4 oval patties, each about 3 inches long and 1 inch thick.
- 4
Heat oil in a heavy skillet or wok to 350°F (a test piece should sizzle immediately and turn golden in 2 minutes).
- 5
Carefully slide 2 patties into hot oil and fry 3–4 minutes, turning once, until deep golden brown all over. Transfer to paper towels. Repeat with remaining patties.
- 6
Slice pav horizontally and spread tamarind paste on both sides, plus a small pinch of salt. Tuck one fritter into each bun and serve immediately.
Tools you’ll need
- pot
- colander
- mixing bowl
- spoon
- skillet or wok, 10-inch minimum
- instant-read thermometer (optional but recommended)
- slotted spoon
- paper towels
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