This Indian appetizer, also known as “Ismailia bhajia”, is one of my favourite dishes and in my opinion, as addictive as potato chips!

Yield:  20 potato fritters


  • 2-3 green chilies
  • 2 to 3 tbsp water
  • 1 cup gram flour
  • 1 tsp salt
  • ½ cup freshly chopped cilantro
  • ¼ tsp turmeric
  • ½ cup water
  • 3 medium sized potatoes, peeled, and cut into ¼ inch-thick round slices
  • Canola oil for frying



  1. Chop the green chilies and blend with about 2 to 3 tbsp water to create a green chili puree.


  1. In a large bowl, combine the green chili puree, gram flour, salt, cilantro, turmeric, and ½ cup water.


  1. Heat oil on medium heat in a frying pan to shallow fry. There should be enough oil so that if the potato slice sinks to the bottom, it would be completely submerged.


  1. Take one potato slice at a time and dip it into the batter, coating well. Place the coated potato slice into the hot oil and cook for about a minute. Flip and cook the other side.


  1. Remove the potato fritters from the oil and place on a paper towel lined tray to absorb the excess oil.


  1. Serve with a side of coriander chutney, tamarind chutney or sweet chile sauce.