Patata waras

These spicy fried treats make an excellent starter and are a great option for Ramadan. They’re made with chana – or chickpea – flour, so are also wheat-free.

Serves: Makes approximately 25


300ml (11/4 cup) chana flour
1ml (1/4 tsp) salt
30ml (2 Tbsp) plain flour
5ml (1 tsp) baking powder
187ml (3/4 cup) water to mix batter
1/4 bunch coriander, finely chopped
6 strong chillies, finely chopped
1kg potatoes
5ml (1 tsp) turmeric
10ml (2 tsp) salt
2.5 ml (1/2 tsp) mustard seeds


Boil potatoes, tumeric, salt and mustard seeds till done. Allow to cool for half an hour. Add the chillies and coriander. Form potato mixture like round ping pong balls in the palm of your hand. Dip it in the batter and then fry in deep oil until golden brown.

This recipe originates from the site.

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