Peel and cut the potatoes in thin matchsticks, wash and keep aside.

Slice the onions, keep aside. 

In a bowl add everything along with ¼ cup of mustard oil, mix well. We’re looking for a mixture here that should hold its shape while frying them as fritters in portions. Don’t add water into this mixture.

Heat 1 cup of mustard oil in a deep frying pan, start making fritters by dropping small portions from the fritter mixture into hot oil. Make sure to give flat, roundish shape to the portions of fritter mixture while dropping them in oil. Otherwise, the fritters will not get cooked thoroughly from inside. Fry them over low-medium heat, drain on paper napkin. 

Serve immediately as a side with rice, dal. These fritters also taste great if you only mix and eat them with steamed rice. You can also serve these fritters as snacks with Bengal’s favourite mustard sauce Kasundi, Enjoy!