Meatless Monday with Vegan Bengali Potato Fritters | Miratel Solutions

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Meatless Monday with Vegan Bengali Potato Fritters

Welcome to the Miratel blog for our Meatless Monday vegan recipe share. Miratel took the Meatless Monday pledge to support reducing meat consumption 15% by eliminating it one day per week to preserve the health of our planet. We consider our support of this great movement part of our CSR business strategies as it spreads awareness of the impact of our food choices on our environment.

Potatoes are a very versatile vegetable – they can be mashed, fried, roasted, boiled or made into fondant or soup. Regardless of how they are made, they are generally delicious and satisfying. Not always the healthiest option on the menu but they never disappoint and they definitely don’t in today’s recipe for Bengali Potato Fritters. According to the chef who created today’s recipe, “These fritters are crispy, perfumed with spices, and incredibly addictive – you have been warned. The thinly sliced potatoes are covered in a savory batter and then fried until crisp and golden. They are everything you want from fried potatoes.” This incredible recipe comes courtesy of Rinku Bhattacharya of Spice Chronicles, a great site for tasty vegan recipes (although it is not exclusively vegan) via the always inspiring One Green Planet.


  • 3/4 cup of chickpea flour, siftedvegan bengali potato fritters
  • 2 tablespoon rice flour
  • 1 and 1/2 teaspoon salt
  • 1 and 1/2 teaspoon nigella seeds or cumin seeds
  • 3/4 teaspoon turmeric
  • 1/2 teaspoon of red cayenne pepper
  • 2 tablespoons chopped cilantro, leaves and tender stems
  • 2 green chilies, minced
  • 3/4 cup of lukewarm water
  • 1/2 red onion, finely chopped
  • 1 cup canola or grape seed oil for frying
  • 4 medium sized potatoes, thinly sliced


  1. Place the chickpea flour and rice flour in a mixing bowl and add the salt, nigella or cumin seeds, turmeric, and red cayenne pepper and stir well.
  2. Add the lukewarm water and mix it well enough to make a smooth batter, thick enough to coat the fritters.
  3. Stir in the red onion, chopped cilantro, and green chilies.
  4. Mix it well.
  5. Place the canola oil in a heavy-bottomed skillet, heat it until a dropped bit of the batter, sizzles, dances, and crisps up easily.
  6. Dip the potato pieces into the batter to coat uniformly and place in the cooking oil.
  7. Add enough to fill the pan leaving enough room to allow the fries to be turned without crowding the skillet.
  8. Cook the fries on each side for about 2-3 minutes, until they’re crisp and nicely golden.
  9. Turn them and cook on the other side. These need to be cooked in batches and with care to allow the batter to get crisp.
  10. Carefully remove them with a slotted spoon and drain on paper towels before serving.

If you haven’t already, we encourage you to visit the Meatless Monday website and join us in taking the pledge today. Spread the word at home and at work and promote CSR business initiatives to make your green call centre, office, factory, shop, restaurant or salon even greener.


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