Pan-Fried Spiced Potato and Pea Fritters with Tamarind Chutney

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

Golden pan-fried Gujarati-style potato and green pea fritters seasoned with aromatic spices, served with tangy tamarind chutney. This Indian-inspired recipe (vegetarian), ready in about 30 minutes, turns potatoes, boiled and mashed, green peas, boiled, besan (chickpea flour) into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 220 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium (about 300g) potatoes, boiled and mashed
• 1/2 cup green peas, boiled
• 1/4 cup besan (chickpea flour)
• 1 green chili, finely chopped
• 1 tsp ginger, grated
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1/2 tsp amchur (dry mango powder)
• to taste salt
• 2 tbsp fresh coriander leaves, chopped
• 1/4 cup oil for shallow frying
• 2 tbsp tamarind paste
• 1 tbsp jaggery or brown sugar
• 1/4 cup water
• 1/4 tsp black salt

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Instructions

1. Step 1: In a large bowl, combine 2 medium boiled and mashed potatoes with 1/2 cup boiled green peas. Add 1/4 cup besan, 1 finely chopped green chili, 1 tsp grated ginger, 1/2 tsp cumin powder, 1/2 tsp coriander powder, 1/2 tsp amchur, salt to taste, and 2 tbsp chopped fresh coriander leaves. Mix thoroughly to form a slightly sticky dough.
2. Step 2: Heat 1/4 cup oil in a non-stick pan over medium heat. Meanwhile, shape the potato mixture into small flat discs about 2.5 inches in diameter.
3. Step 3: Place the discs carefully into the hot oil and shallow fry for 3-4 minutes on each side until golden brown and crisp at the edges. Remove and drain on paper towels.
4. Step 4: For the tamarind chutney, combine 2 tbsp tamarind paste, 1 tbsp jaggery, 1/4 cup water, and 1/4 tsp black salt in a small saucepan over medium heat. Stir and simmer for 5 minutes until thickened to a syrupy consistency. Let cool.
5. Step 5: Serve the warm potato and pea fritters with the tangy tamarind chutney for dipping.