Crusted Tater Tots

The quintessential tater tots but with a crusty twist!


1 large onion, finely chopped
3 chillies (or Serrano peppers), finely chopped
1 bunch cilantro, finely chopped
5 small (or 3 large) potatoes, peeled and diced
1 teaspoon turmeric powder
1 teaspoon cumin seeds
1 teaspoon carom seeds (Ajwain)
Salt, to taste
1 cup unbleached all-purpose flour
2 eggs
1 large bag, plain Doritos, chips or Panko crumbs
Oil, to deep fry


  1. Put flour in a shallow bowl, set aside.
  2. Beat eggs in a shallow dish, set aside.
  3. Crush chips (or breadcrumbs) in a shallow dish, set aside.
  4. Boil potatoes for 10-15 minutes in salted water until the potato pieces are fork tender. Then drain them.
  5. Transfer the potatoes to a large bowl.
  6. Mash up potatoes and let them cool for a few minutes until they are room temperature or slightly warmer.
  7. Stir in onions, chillies, cilantro, turmeric powder, cumin seeds and carom seeds; season with salt, to taste. Mix well.
  8. When the mixture is workable, form the mixture into balls (or any shape you want).
  9. Heat vegetable oil in a large stockpot or Dutch oven over medium heat.
  10. Dredge each tot, first in flour, then in egg, then in crumbs, evenly coating with each.
  11. Add tots to the skillet, and cook until evenly golden and crispy, about 3-4 minutes.
  12. Transfer to a paper towel-lined plate.
  13. Serve hot with your favourite dip (or ketchup)