Easiest & Crispiest Potato Donuts

Ingredients

• 5 mediumpotatoes
• 80 ml (1/3 cup)rice flour
• 1 teaspooncumin
• 1 teaspoonpaprika
• 1 teaspoonsalt
• 1 teaspoonmixed spices
• 1 teaspoonchaat masala
• As desiredfinely chopped coriander and mint
• 120 ml (1/2 cup)breadcrumbs
• 120 ml (1/2 cup)finely crushed cornflakes
• 1, beatenegg, for coating

Instructions

1. 1

   Mash the potatoes

   Mash the boiled, peeled potatoes in a saucepan.

2. 2

   Add the seasonings

   Add the cumin, paprika, salt, mixed spices, chaat masala, coriander, mint and rice flour.

3. 3

   Form the dough

   Mix everything together until it forms a dough.

4. 4

   Shape the doughnuts

   Grease your hands with olive oil and shape the dough into doughnuts.

5. 5

   Coat the doughnuts

   Dip each doughnut in the beaten egg, then coat it in the mixture of breadcrumbs and crushed cornflakes.

6. 6

   Chill for 30 minutes

   Refrigerate the coated doughnuts for 30 minutes.

7. 7

   Fry until golden

   Deep-fry the doughnuts until golden brown on both sides.

8. 8

   Serve with chutney

   Serve with ketchup and sweet tamarind chutney.

What are potato doughnuts?

Potato doughnuts are savoury, ring-shaped bites made from seasoned mashed potato rather than sweet dough. This version pairs the soft potato centre with a crisp coating of breadcrumbs and crushed cornflakes.

The recipe draws on South Asian snack flavours, including chaat masala, cumin and fresh herbs. Chilling the coated shapes before frying helps them keep their form in the hot oil.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 10g protein, 75g carbs, 12g fat.

The potatoes and rice flour provide most of the carbohydrates, while the egg and frying oil contribute much of the fat; the egg and potatoes also provide some protein. Pair a serving with fresh vegetables or salad for a more balanced plate.

Building flavour into the potato

Spices: Cumin, paprika, mixed spices and chaat masala season the potato throughout. Mix them in evenly so each doughnut has a balanced flavour.

Herbs: Finely chopped coriander and mint add freshness. Chop them small so they distribute easily through the dough.

Getting a workable dough

Potatoes: Mash the boiled potatoes until there are no large lumps, which can make shaping difficult. If the mixture feels loose, make sure the potatoes are not holding excess water before mixing in the flour.

Rice flour: This helps bind the mashed potato into a shapeable dough. Add it with the spices and mix until the mixture holds together.

Making the crunchy coating

Egg: Dip each shaped doughnut in beaten egg so the crumb mixture can stick. Let any excess egg drip off before coating.

Crumbs: Combine the breadcrumbs and finely crushed cornflakes, then press the coating gently onto each doughnut. Crush the cornflakes finely enough to coat evenly without leaving large pieces.

Shaping and chilling

Shaping: Lightly grease your hands with olive oil before forming the rings to reduce sticking. Make the hole clearly visible, as the dough can soften while it rests.

Chilling: Refrigerate the coated doughnuts for the stated 30 minutes. This firms them up and makes them easier to handle when frying.

Frying to a crisp finish

Doneness: Fry until both sides are golden brown, turning as needed. The outside should look crisp while the potato centre remains soft.

Batch size: Avoid crowding the pan, since too many doughnuts at once can make them harder to turn and can cool the oil. Fry in batches if necessary.

Serving ideas

Dips: Serve the doughnuts with ketchup and sweet tamarind chutney, as suggested in the recipe. Their tangy-sweet contrast works well with the spiced, savoury coating.

On the side: Add a simple salad or sliced vegetables for freshness. Serve the doughnuts soon after frying, while the coating is at its crispest.

Recipe notes & tips

• Chop the coriander and mint finely so they mix evenly into the potato.
• Grease your hands lightly with olive oil before shaping the rings.
• Press the breadcrumb and cornflake coating gently onto every side.
• Chill the coated doughnuts for the full 30 minutes before frying.
• Fry in batches so the doughnuts are easy to turn.
• Serve shortly after frying for the crunchiest coating.

Variations

• Extra herbs: Add more coriander and mint for a fresher flavour.
• More heat: Add a little chilli powder to the potato mixture.
• Coarser coating: Leave a few small cornflake pieces for added crunch.
• Smaller bites: Shape the mixture into small rounds instead of rings.
• Tangy finish: Serve with extra chaat masala sprinkled over the fried doughnuts.

Common mistakes to avoid

• Lumpy potato: Mash thoroughly so the dough is easier to shape.
• Sticky hands: Lightly grease your hands with olive oil before forming each ring.
• Loose coating: Dip the doughnut in egg first, then press on the crumb mixture.
• Skipping the chill: Refrigerate for 30 minutes so the coated shapes firm up.
• Crowded pan: Fry in batches to leave room to turn the doughnuts.
• Pale coating: Continue frying until both sides are golden brown.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in an oven or air fryer until hot and crisp; the coating may soften in the microwave.

Frequently asked questions