Page 254 - CMC Recipe Book

Method
Deseed and finely chop the peppers.
Combine the chickpea flour, rice flour, coriander, peppers, ginger, garlic salt and water. Stir unto paste until smooth.
Slice the potatoes into 3mm rounds.
Heat the oil in a large pan.
Working in batches, add the potatoes to the batter and toss to coat.
In batches transfer the potatoes to the hot oil and fry until golden brown.
Drain the hot potatoes on kitchen towel and serve.