Combine the flour, salt, pepper
and coriander in bowl and mix well.
Add water and beat into a smooth
batter. Beat the batter until it is of cream consistency.
Cover and keep aside for about 20
When the potatoes are cool enough,
peel and slice each one into diagonal slices.
Heat enough ghee or oil for
deep-frying in a kadhai over moderate heat.
Put few slices of potato into the
batter and cover them completely.
One at a time, lower each slice of
batter-coated potato into the hot oil. Fry as many slices as will float on the
surface of the oil without touching. Fry on both sides until reddish gray and
Serve hot as the fitters soften as