DORE UKO WAKORA BISCUIT ZIRYOSHYE WIBEREYE MURUGO

Peel and mash the potatoes until smooth.

Finely chop the onions, green chilies, and coriander leaves.

In a mixing bowl, combine chickpea flour, baking powder, turmeric, cumin seeds, black pepper, and salt.

Add the mashed potatoes, chopped onions, green chilies, ginger, and coriander leaves to the dry mixture.

Mix well and gradually add water to form a thick batter.

Heat oil in a deep frying pan over medium heat until hot.

Drop spoonfuls of the batter into the hot oil, ensuring not to overcrowd the pan.

Fry until golden brown and crispy, about 4-5 minutes.

Remove the wakoras with a slotted spoon and drain on paper towels.

Serve hot with chutney or ketchup.

Spice Level:

Allergens