Vegetable fritters with chickpea batter
6 servings
Ingredients
| Quantity | 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 | ||
Directions
* 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.