Crispiest Potato Donuts

Ingredients

• 5 mediumpotatoes
• 50 g (⅓ cup)rice flour, or 3 tablespoons cornflour
• 1 teaspooncumin
• 1 teaspoonpaprika
• 1 teaspoonsalt
• 1 teaspoonallspice or garam masala
• 1 teaspoonchaat masala
• ½beaten egg
• 110 g (1 cup)breadcrumbs
• 1egg, beaten, for coating

Instructions

1. 1

   Mash potatoes

   Mash the boiled, peeled potatoes in a saucepan.

2. 2

   Add seasonings

   Add the spices, rice flour and half a beaten egg.

3. 3

   Mix the dough

   Mix everything together until it forms a dough.

4. 4

   Shape the rings

   Lightly grease your hands with olive oil and shape the dough into doughnuts. Alternatively, use a doughnut cutter or two cutters, one large and one small.

5. 5

   Coat in crumbs

   Dip each doughnut in the beaten egg, then coat it with breadcrumbs.

6. 6

   Chill the doughnuts

   Refrigerate them for 1–2 hours.

7. 7

   Fry until golden

   Shallow-fry or deep-fry the doughnuts until golden brown on both sides.

8. 8

   Serve with dips

   Serve with ketchup and sweet tamarind chutney.

What are potato doughnuts?

Potato doughnuts are savoury, ring-shaped bites rather than sweet, yeasted doughnuts. This version combines mashed potato with spices and flour, then uses an egg-and-crumb coating for a crisp outside.

The recipe draws on South Asian flavours, including chaat masala and the option of garam masala. Chilling the shaped rings helps them hold together when they go into the pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 385 calories, 10g protein, 75g carbs, 8g fat.

Potatoes and the flour and breadcrumbs provide most of the carbohydrates, while the egg contributes some protein and fat. The fried coating can add more fat, depending on how much oil the doughnuts absorb; serve a moderate portion with salad or vegetables to round out the plate.

Choosing the ingredients

Potatoes: use a floury variety if available, as it mashes readily and makes a cohesive base. Let them drain well after boiling so the mixture is not too wet.

Flour: rice flour helps bind the potato mixture; cornflour is offered as an alternative. Add the listed amount first and mix thoroughly before shaping.

Spices: cumin, paprika and chaat masala bring warmth and tang. Choose either allspice or garam masala for the final seasoning, as the ingredient list specifies.

Shaping neat rings

Oiled hands: lightly grease your palms so the potato dough is less likely to stick as you form it. Keep the rings a similar thickness so they cook evenly.

Cutters: a large cutter and a small one can make tidy rings, though shaping by hand works too. Smooth any cracks before coating, as loose edges can break during frying.

Getting the coating to stick

Egg dip: coat each shaped ring evenly in beaten egg before adding breadcrumbs. Let excess egg drip off so the crumb layer does not become patchy or clumpy.

Breadcrumbs: press the crumbs gently onto all sides, including the inner edge. The chilled coating should feel firm before frying.

Chilling and frying

Chilling: refrigerate the coated doughnuts for 1–2 hours, as directed. This gives the coating time to set and makes the rings easier to handle.

Frying: shallow-fry or deep-fry until both sides are golden brown. Avoid turning them repeatedly; wait until the first side has coloured and feels firm before flipping.

Serving the doughnuts

Dips: serve them hot with ketchup and sweet tamarind chutney, as suggested. The sweet-and-tangy chutney contrasts nicely with the savoury spiced potato.

On the plate: pair the doughnuts with a crisp salad or sliced vegetables for freshness. They also work as a starter or a snack to share.

Recipe notes & tips

• Drain the boiled potatoes well before mashing to keep the dough manageable.
• Use a little olive oil on your hands when shaping to reduce sticking.
• Make the rings a consistent thickness so they brown at a similar rate.
• Chill the coated doughnuts for the full 1–2 hours before frying.
• Turn the doughnuts carefully once the first side is golden and set.
• Serve soon after frying for the crispest coating.

Variations

• Use cornflour: replace the rice flour with the suggested 3 tablespoons of cornflour.
• Choose garam masala: use it in place of allspice for a warmer spice profile.
• Adjust the paprika: use a milder or hotter paprika to suit your taste.
• Shape small bites: make smaller rings for snack-sized portions and fry until golden on both sides.
• Offer extra chutney: serve more sweet tamarind chutney alongside the ketchup for dipping.

Common mistakes to avoid

• Wet potato mixture: drain the boiled potatoes thoroughly before mashing so the dough can be shaped.
• Sticky shaping: lightly grease your hands with olive oil before forming the rings.
• Uneven rings: keep the doughnuts a similar thickness so they brown evenly.
• Loose coating: dip each ring in egg before pressing on the breadcrumbs.
• Skipping the chill: refrigerate for 1–2 hours so the coated rings are firmer to handle.
• Turning too soon: let the first side become golden and set before carefully flipping.

How to store

Store leftover cooked doughnuts in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer until hot and crisp; they may soften if reheated in a microwave.

Frequently asked questions