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Indian fritters

A recipe from the Good Food collection.

Indian fritters
Indian fritters

Ingredients

2 potatoes, peeled and cut into very thin slices
300 g (10½ oz) pumpkin (squash), seeded and cut into very thin slices
300 g (10½ oz) eggplant (aubergine), cut into thin slices, then halved
15 baby English spinach leaves
oil, for deep-frying
110 g (3¾ oz/1 cup) besan (chickpea) flour

batter

145 g (5¼ oz/1⅓ cups) besan (chickpea) flour
75 g (2½ oz) rice flour
1 teaspoon ground turmeric
1 teaspoon chilli powder
¼ teaspoon nigella seeds

yoghurt dip

½ Lebanese (short) cucumber, peeled, seeded and finely chopped
1 garlic clove, crushed
1 tablespoon chopped mint
125 g (4½ oz/½ cup) plain yoghurt

Method

1. To make the batter, sift the flours, turmeric, chilli powder and ½ teaspoon of salt into a large bowl and make a well in the centre. Gradually add 250 ml (9 fl oz/1 cup) of water, whisking to make a smooth, thick batter. Stir in the nigella seeds, cover and leave for 10 minutes.

2. To make the dip, combine all the ingredients in a bowl. Refrigerate until ready to serve.

3. Check the consistency of the batter. It should be like cream so if it is too thick, add another 2–3 tablespoons of water. Half-fill a deep heavy-based saucepan with oil and heat to 180°C (350°F), or until a cube of bread dropped in the oil browns in 15 seconds. Check by cooking ¼ teaspoon of batter — if it keeps its shape and sizzles while rising to the top, it is ready. Make sure the oil stays at the same temperature and does not get too hot. The fritters should cook through as well as brown.

4. Dip batches of the vegetables in the besan flour, shake well, then dip in the batter. Deep-fry until golden brown (the cooking time will vary for each vegetable). Drain on crumpled paper towels, sprinkle with salt and keep warm in a slow (150°C/300°F/Gas 2) oven while cooking the remaining batches. Serve immediately with the dip.

Main ingredient:
Potato
Cuisine:
Indian
Course:
Side Dish

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