1. In a medium-sized saucepan, boil the potatoes in salted water to cover until just tender, 20 to 25 minutes. Drain and allow to cool, then cut the potatoes into 1/4"-thick slices and set aside. 2. Toast the mustard seeds in a dry skillet over medium heat until they pop. Remove from the heat and place in a medium-sized bowl, along with both flours, the salt, and cayenne. Stir in the scallions, yogurt and as much water as needed to achieve a smooth batter. 3. Heat about 1 inch of oil in a large skillet over medium-high heat. In batches, add the potato slices to the batter to coat, then let any excess drip off and place them in the hot oil. Do not crowd the pan. Cook, turning once, until golden brown on both sides, about 2 minutes. Transfer to paper towels to drain and serve hot. 4. For vegan use soy yogurt. ---------------------------------------------------------------------------
Nutrition
Ingredients
