These
little, crisp savoury fritters make a delicious starter to an
Indian-style meal. They can also be served as a snack or with
drinks.
Serves 4 for a starter
1/4
cup gram flour
1/4
tsp salt
1/4
tsp baking powder
1/4
tsp cumin
1/4
tsp coriander
1/8
tsp turmeric
1/4
tsp garam masala
1/8
tsp chilli flakes
1/4
tsp methi (dried fenugreek leaves)
1/4
cup water
a
few drops hot sauce
2
onions
oil for frying
Method:
- Mix the flour, salt and baking powder together. If the flour is a little bit lumpy, use a mini whisk. Stir in the cumin, coriander, turmeric, garam masala, chilli flakes and methi.
- Now add the water and mix to make a smooth paste. Add the hot sauce.
- Dice the onion and separate it into pieces. Add these to the batter and mix very thoroughly so that all the onion pieces are coated in batter.
- Heat a few tbsp oil in a small saucepan, wok or frying pan.
- When the oil is hot, test it by dropping in 1/2 tsp batter. This should instantly puff up and float on the surface.
- When this happens, drop in tablespoonfuls of onion-and-batter. They should be cooking so quickly that you will be lucky to handle more than 3 at any one time. Put one in, turn the second over, take the third one out using tongs or a perforated spoon.
- Put on kitchen paper on a plate and keep warm. Eat them as soon as the final one is cooked.
Serve with a little
yoghurt, seasoned with mint or spices, or with Indian pickle or
chutney.
Variation:
- Try other vegetables, such as green pepper, courgette, spinach, or lightly-cooked potato. Or use plantain.
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