Vegetable Fritters with Chick Pea Batter

Total Time:
50 min
Prep:
30 min
Cook:
20 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1 cup fine chickpea flour
  • 1 tablespoon ground cumin
  • 1 tablespoon black mustard seeds
  • 1 teaspoon salt
  • 1 teaspoon dried red pepper flakes
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon cornstarch
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon baking powder
  • 3/4 to 1 cup water
  • 1 teaspoon peanut or vegetable oil
  • 6 cups vegetable oil for frying
  • 1 bell pepper, cored, seeded, and sliced in 1/2 inch strips
  • 6 medium mushrooms, whole or sliced in half
  • 1 cup broccoli florets
  • 2 cups cauliflower florets
Directions

Mix flour and dry ingredients together in a large bowl. Add 3/4 cup water and stir to combine. Gradually add more water until mixture is thick enough to coat a finger. Stir in peanut oil. The batter may be made up to 2 hours in advance.

To make fritters, heat oil in a large saucepan to deep-fry temperature (350 degrees F). Dip vegetables, one at a time into the batter and fry until deep brown, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Serve immediately with Mint and Cilantro Chutney, Yogurt Sauce, and soy sauce for dipping.


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