Easy & Crispy Potato Donuts

Ingredients

• 5 mediumpotatoes
• 40 g (⅓ cup)rice flour
• 1 teaspoonground cumin
• 1 teaspoonpaprika
• to tastesalt
• 1 teaspoongaram masala
• 1 teaspoonchaat masala
• ½beaten egg
• 16 g (2 tablespoons)cornflour
• 100 g (1 cup)breadcrumbs
• 1beaten egg, for coating
• as neededolive oil, for greasing your hands
• to serveketchup
• to servesweet tamarind chutney

Instructions

1. 1

   Mash potatoes

   Boil and peel the potatoes, then mash them in a saucepan.

2. 2

   Season the mash

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

3. 3

   Mix the dough

   Mix everything together until it forms a dough.

4. 4

   Shape doughnuts

   Grease your hands with olive oil and shape the dough into doughnuts. Alternatively, use a doughnut cutter or two cutters to make the shapes.

5. 5

   Coat doughnuts

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

6. 6

   Chill the shapes

   Refrigerate the coated doughnuts 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 sauces

   Serve with ketchup and sweet tamarind chutney.

What are potato doughnuts?

These are savoury potato patties shaped with a hole in the middle, rather than yeasted, sweet doughnuts. The recipe combines mashed potato with South Asian seasonings such as garam masala and chaat masala.

Rice flour and a breadcrumb coating create contrast with the soft potato centre. Frying the shaped dough until golden gives the outside its crisp finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 455 calories, 11g protein, 76g carbs, 13g fat.

Potatoes, rice flour and breadcrumbs provide most of the carbohydrates, while egg contributes protein and some fat; frying adds more fat, with the amount depending on the cooking method. Serve a portion with salad or other vegetables for a more balanced plate.

Why these ingredients work

Potatoes: boiled, peeled potatoes make the soft base, while rice flour and cornflour help bind the mixture into a shapeable dough.

Seasoning: cumin, paprika and garam masala give warmth, and chaat masala adds a tangy, savoury edge. Adjust the salt to suit the saltiness of your spice blends.

Coating: beaten egg helps the breadcrumbs cling to the outside. That layer browns in the pan and gives the doughnuts their crunch.

Getting a workable dough

Mash the potatoes thoroughly so there are no large lumps that could make shaping difficult. Mix in the flour and egg until the ingredients come together as a cohesive dough.

If the mixture feels difficult to handle, chilling it can make shaping easier. The recipe also calls for a 1–2 hour chill after coating, which helps the crumb layer set before frying.

Shaping and coating

Greased hands make the potato mixture less likely to stick as you form each doughnut. A doughnut cutter works too; the recipe also suggests using two cutters to create the ring shape.

Dip each shape in beaten egg and cover it with breadcrumbs. Try to coat the edges as well as the flat faces so the crust is consistent.

Frying for a crisp crust

The recipe allows either shallow-frying or deep-frying and does not specify a temperature or cooking time. Whichever method you use, fry until both sides are golden brown.

Handle the coated doughnuts carefully when placing them in the pan. Turn them gently once the first side has coloured so the breadcrumb coating stays in place.

Serving ideas

Ketchup and sweet tamarind chutney are the suggested accompaniments: one is familiar and savoury-sweet, while the other adds a tangy contrast.

For a fuller meal, serve the doughnuts with a fresh salad or lightly dressed vegetables. They also work as a snack or starter with the sauces on the side.

Recipe notes & tips

• Mash the boiled potatoes well so the dough is easier to shape.
• Grease your hands lightly with olive oil before forming each doughnut.
• Coat the doughnuts fully so the breadcrumbs cover the sides as well as the faces.
• Chill the coated shapes for 1–2 hours before frying, as directed.
• Fry until both sides are golden brown, using care when turning them.
• Serve the sauces alongside rather than pouring them over the crisp coating.

Variations

• More paprika: Add extra paprika for a deeper, warmer flavour.
• Extra chaat masala: Increase the chaat masala for a tangier seasoning.
• Herb finish: Sprinkle chopped fresh coriander over the doughnuts just before serving.
• Different dip: Serve with a mint chutney instead of, or alongside, the ketchup.
• Smaller bites: Shape the mixture into smaller rings for snack-sized portions.

Common mistakes to avoid

• Lumpy mash: Mash the boiled potatoes thoroughly before mixing in the other ingredients.
• Sticky shaping: Lightly grease your hands with olive oil before forming the doughnuts.
• Patchy coating: Dip each shape in egg first, then cover it evenly with breadcrumbs.
• Skipping the chill: Refrigerate the coated doughnuts for 1–2 hours as directed.
• Turning too roughly: Handle the doughnuts gently so the breadcrumb coating stays intact.
• Uneven browning: Turn each doughnut so both sides become golden brown.

How to store

Refrigerate cooked leftovers in an airtight container and eat within 3 days. Reheat in an oven or air fryer until hot and crisp; the breadcrumb coating may soften if reheated in a microwave.

Frequently asked questions