Indian vegetable fritters
Serve these spicy, crunchy fritters with a dollop of yoghurt for the perfect savoury snack.
- 30 mins cooking
- Makes 36 Item
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Ingredients
Indian vegetable fritters
- 2 cup (300g) chickpea flour
- 2 large carrots (360g), grated coarsely
- 1 large brown onion (200g), sliced thinly
- 1 cup (120g) frozen peas
- 2 clove garlic, crushed
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon gluten-free baking powder
- 1/3 cup coarsely chopped fresh coriander
- 1/4 cup (60ml) water
- vegetable oil, for deep-frying
Method
Indian vegetable fritters
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1Using hand, combine flour, carrot, onion, peas, garlic, spices, baking powder, coriander and the water in medium bowl
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2Heat oil in wok; deep-fry level tablespoons of vegetable mixture, in batches, until browned lightly and cooked through. Remove with a slotted spoon; drain on absorbent paper
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3Fritters can be served with natural yoghurt.
Notes
This recipe is vegetarian, gluten-free, wheat-free, yeast-free, egg-free and dairy-free (unless served with yoghurt). Fritters can be stored in an airtight container in the refrigerator for up to 3 days. Eat cold or reheat fritters in the microwave on HIGH (100%) for about 20 seconds
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