Vegetable fritters with chickpea batter

Yield: 6 servings

Measure Ingredient
1 cup Fine chickpea flour
1 tablespoon Ground cumin
1 tablespoon Black mustard seeds
1 teaspoon Salt
1 teaspoon Dried red pepper flakes
½ teaspoon Turmeric
½ teaspoon Cayenne
½ teaspoon Cornstarch
¼ teaspoon Ground coriander
¼ teaspoon Baking powder
¾ cup Water -; (to 1 cup)
1 teaspoon Peanut or vegetable oil
6 cups Vegetable oil; for frying
1 Bell pepper; cored, seeded,
And sliced in 1/2" strips
6 mediums Mushrooms; whole or halved
1 cup Broccoli florets
2 cups Cauliflower florets
Mint And Cilantro Chutney; see * Note
Yogurt Sauce; see * Note
Soy sauce

* Note: See the "Mint And Cilantro Chutney" and "Yogurt Sauce" recipes which are included in this collection.

Mix flour and dry ingredients together in a large bowl. Add ¾ 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). 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. This recipe yields 6 servings.

Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1A35 broadcast 12-02-1997) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

04-10-1998

Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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