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Prep Time: 10 Minutes Cook Time: 7 Minutes |
Ready In: 17 Minutes Servings: 6 |
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A tasty starter that is really popular here in the UK. This recipe is from a Madhur Jaffrey book that I bought 1/2 price in a sale. Although these are best served warm my youngest DD prefers them cold and I must agree with her that they are just as tasty cold. They are delicious served with a mint raiata or chilli sauce. Prep time does not include the standing time. Ingredients:
1 large egg |
1 tablespoon lemon juice |
100 g chickpea flour (also called gram flour or besan) |
3/4 teaspoon salt |
1/2 teaspoon chili powder |
1/2 teaspoon garam masala |
1/2 teaspoon cumin seed |
1 tablespoon ground cumin |
1/4 teaspoon ground turmeric |
1 fresh hot green chili pepper, de-seeded and finely chopped (optional) |
2 tablespoons chopped fresh coriander, leaf |
vegetable oil (for frying) |
200 g onions, peeled and chopped into medium sized diced |
Directions:
1. Break the egg into a bowl and beat well, add 4 tbs water and the lemon juice. Mix, add the flour and mix well with a whisk. Put in the spices, coriander leaf and chilli if using. Mix well and set aside for at least 10 minutes or longer. Mix again with a whisk. The batter should be of a fairly thick, droppable consistency.
2. Heat the oil in a wok or deep fat fryer over a medium heat. A minimum of 3 inches is required in the centre of a wok. When the oil is ready, put the onions in the batter and mix – this is always best done just before cooking.
3. Take heaped tsp of the batter and drop into the hot oil. Use all the batter this way. Stir and fry the fritters for 7-8 minutes or until golden. Remove and drain on kitchen paper and serve hot.
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