Pan-Fried Spiced Potato and Pea Fritters with Tamarind Chutney

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Golden pan-fried Gujarati-style potato and green pea fritters seasoned with aromatic spices, served with tangy tamarind chutney. This indian-inspired snacks (vegetarian) ready in about 30 minutes blends green peas, boiled, besan (chickpea flour), green chili, finely chopped into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 15 min Cook: 15 min Serves 4 Indian cuisine 220 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Pan-Fried Spiced Potato and Pea Fritters with Tamarind Chutney take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Fried Spiced Potato and Pea Fritters with Tamarind Chutney?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Fried Spiced Potato and Pea Fritters with Tamarind Chutney?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Spiced Potato and Pea Fritters with Tamarind Chutney for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Fried Spiced Potato and Pea Fritters with Tamarind Chutney vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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