Potatoes with onions are tastier than meat. They are so delicious.

Golden, Crispy, and Packed with Veggies

Ingredients (4 servings):

2 medium potatoes (peeled & grated)

1 small carrot (grated)

½ cup cabbage (finely shredded)

½ cup zucchini (grated & squeezed to remove water)

½ small onion (finely chopped)

2 tbsp fresh coriander or parsley (chopped)

1 green chili (optional, finely chopped)

½ cup chickpea flour (or all-purpose flour)

2 tbsp rice flour (for extra crispiness)

½ tsp cumin seeds

½ tsp chili flakes

Salt & black pepper to taste

Oil for shallow frying

Instructions:

Prepare vegetables – Grate potatoes, carrot, and zucchini. Squeeze out excess water with a kitchen towel.

Mix batter – In a large bowl, combine all veggies, flours, spices, herbs, and salt. Mix well. Add a splash of water only if needed – mixture should be thick.

Shape fritters – Heat oil in a skillet over medium heat. Take small portions of mixture, flatten slightly, and place in the pan.

Fry – Cook 3–4 minutes per side until golden brown and crispy.

Serve – Drain on paper towels and serve hot with mint chutney, yogurt dip, or ketchup.

Time: 25 minutes

Tip: For a healthier option, bake fritters at 200°C (400°F) for 20 minutes, flipping halfway.