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Tsunth Monji - Green Apple Fritters

Tsunth Monji – Green Apple Fritters


  • 2 medium Granny Smith apples
  • a medium bowl filled with water to soak sliced apples in
  • 3/4 C chestnut flour
  • 1/2 tsp salt
  • 1 tsp cumin seeds 1/2 tsp ground cumin
  • 1 tsp Hungarian paprika or kashmiri chilli
  • 1/4 to 1/2 tsp cayenne pepper for heat - use as per your taste
  • 1/2 C to 3/4 C water
  • 1/4 C chestnut flour for dredging
  • Oil for frying
  • Chaat masala and Chutney for serving optional


  1. Core the apples. Slice each apple into 8 to 9 slices.
  2. Keep the apple slices in the bowl of water to prevent discoloration while you get the oil hot and mix the batter.
  3. Heat oil in a medium kadai ( preferably ) or any heavy bottom deep saute pan. ( use medium heat)
  4. while the oil is heating, mix the 3/4 C chestnut flour, cumin, salt, paprika, cayenne and half cup of water to make a batter. The batter should look like a pan cake batter. Add more water if needed.
  5. Put the flour for dredging on a plate.
  6. Now make an assembly line - take the Apple slices out of the water, on to the four for a quick dredge, then into the batter and then into the pan for frying. Fry until brown and crisp on both sides. Remove and drain excess oil before serving.
  7. Serve with chutney or a dash of chaat masala.

Recipe Notes

Ensure the temperature of the oil is between 325 and 360. No thermometer? Check if Oil is ready for frying by inserting a DRY wooden spoon into it. If it is ready, bubbles will form around it.Maintain the oil temperature to avoid soggy fritters. Do not let oil smoke.. Bad juju for flavor and safety. Do not overcrowd the pan.