1–2 green Thai, serrano, or cayenne
chiles, stems removed, chopped
1 teaspoon coarse sea salt
½ cup (46 g) gram (chickpea) flour
(besan)
1 tablespoon lemon juice
Chopped fresh parsley or cilantro, for
garnish
- Steam the potato until soft, about 7
minutes. Let it cool. Use your hands or a
potato masher to gently break it down.
You’ll have about 3 cups (630 g)
mashed potatoes at this point. - In a shallow frying pan, heat 2
tablespoons of the oil over medium-high
heat.