Potato skins fritters

Meal type	Snack
Region	Indian

Ingredients

Skin/peels of one medium sized potato. (The peels should be thick)
2 green chilies (finely chopped)
1 tablespoon poppy seeds (you can toast them over the flame for some extra crunch)
1 cup chickpea flour (called Besan-- available in Indian grocery stores)
1 pinch turmeric powder
salt to taste
chopped cilantro to garnish

1.	In a large bowl, add the chickpea flour and some water to make a batter. The batter should not be too runny or too thick but just gooey enough to have a little bit of flow to it. Adjust the proportions of water and flour if need be to get the consistency. Once you have the batter, add the poppy seeds, the chilies, turmeric and salt and mix well.
2.	Heat oil in a pan. Ideally, the fritters should be deep fried, but if you are super health conscious and the sight of a sea of oil freaks you out, you can shallow fry it in a flat faced pan as well (like I did). Once the oil is hot enough, dip several of the peels at once in the batter, scrunch them to make a ball-like shape, and add to the oil. Fry till golden brown on all sides and edges.
3.	Finally garnish the fritters with chopped cilantro and enjoy with a steaming cup of tea or coffee, or better still have it with some rice and daal (like we "desis"/Indians) do to chase away those winter blues.