Spicy vegetable fritters with turmeric yoghurt and indian s
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Aubergine | |
| 8 | Cauliflower florets | |
| 2 | Courgettes | |
| 125 | grams | French beans; blanched and |
| ; drained | ||
| 175 | grams | Chickpea flour |
| ½ | teaspoon | Baking powder |
| 1 | teaspoon | Cornflour |
| ½ | tablespoon | Cumin; coriander, mild |
| ; curry, turmeric | ||
| 6 | Green tomatoes; seeded and diced | |
| 2 | Spring onions; shredded | |
| 1 | tablespoon | Coriander leaves |
| 1 | Green chilli; seeded and finely | |
| ; chopped | ||
| 125 | millilitres | Plain yoghurt |
| ½ | Clove garlic | |
| ¼ | teaspoon | Fresh ginger; grated |
| ½ | teaspoon | Black mustard seeds |
Directions
BATTER
INDIAN SALSA
TURMERIC YOGHURT
Place all the batter ingredients in a large bowl, mix well, then stir in enough water to form a light batter. Place all the vegetables in the batter, stir well to coat and leave for 30 minutes.
To make each of the sauces, place the ingredients in a bowl and mix together.
Heat the oil to 180C/350F or until a cube of bread browns in 30 seconds.
Drop tablespoons of the vegetables in batter, one by one, into the hot oil and fry until golden and crisp. Drain on paper towels and season lightly with a little salt.
When all of the vegetable fritters are cooked, serve hot accompanied with the Indian salsa and turmeric yoghurt sauces.
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