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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A Madhur Jaffrey recipe. Ingredients:
1 large egg |
4 tablespoons water |
1 tablespoon lemon juice, fresh |
1 cup chickpea flour |
3/4 teaspoon salt |
1/2 teaspoon cayenne pepper |
1/2 teaspoon garam masala |
1/2 teaspoon cumin seed |
1 teaspoon ground cumin |
1/4 teaspoon ground turmeric |
1 green chili pepper, finely chopped |
2 tablespoons cilantro, chopped or 2 tablespoons coriander |
vegetable oil, for deep-frying |
1 large onion, peeled and diced |
Directions:
1. Break egg into bowl and beat well. Add water and lemon juice. Mix. Add all chickpea flour and mix well with whisk. Put in salt, cayenne, garam masala, cumin seeds, cumin, turmeric, green chile, and cilantro or coriander.
2. Mix well, set aside for 10+ minutes.
3. Mix again with whisk. The batter should be of a droppable consistency.
4. Put oil in wok or deep fryer and set over medium-high heat. You should have 3+ inches of oil at center of wok.
5. When oil is hot, put onion into batter and mix. (This should always be done just before frying.)
6. Remove heaping teaspoons of batter and drop it into frying oil.
7. Use up all the batter this way.
8. Stir and fry the fritters for 7-8 minutes or until they are a golden red.
9. Remove fritters with slotted spoon, drain on plate lined with paper towels.
10. Serve hot.
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