An Indian treat; can be served as a snack at any time – that being said, I don’t think it will go down well with a glass of Chardonnay or a Long Island Tea, perhaps rather with a cold beer. Nice and spicy.

150 g Chickpea flour
15 ml Cake flour
1 Medium-sized potato, coarsely grated
1 Medium-sized onion, grated
10 ml Coarsely ground coriander seeds
5 ml Coarsely ground cumin
3 Green chillies (finely pounded)
5 ml Fine salt
5 ml Paprika
5 ml Baking powder
A handful fresh coriander leaves (chopped)
25 ml Diced spring onions
Oil for frying

Sift all the dry ingredients into a large mixing bowl.
Add the remaining ingredients to the above.
Mix in enough water to make a batter similar to the consistency of thick flapjack batter.
Heat some oil in a large frying pan; add spoonfuls of this mix to the oil.
Turn over when the fritters are golden brown.
Once the other side is golden brown, remove and drain on absorbent paper.
Serve hot.


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