- Fritters
- 1 large egg
- 4 tablespoons water
- 1 tablespoon fresh lemon juice
- 1 cup chickpea flour, (also called besan)
- ¾ teaspoon salt
- ½ teaspoon cayenne pepper
- ½ teaspoon garam masala
- ½ teaspoon cumin seeds
- 1 teaspoon ground cumin
- ¼ teaspoon ground turmeric
- 1 fresh hot green chile, finely chopped (do not remove seeds)
- 2 tablespoons fresh cilantro, chopped
- vegetable oil, for frying
- 1 medium-large onion, peeled and chopped into medium-size dice
- Chutney
- 6 tablespoons plain yogurt
- 2 heaping tablespoons mint, coarsely chopped
- 2 heaping tablespoons fresh cilantro, coarsely chopped
- 1 tablespoon fresh lemon juice
- ⅓ teaspoon salt, or to taste
ingredients
directions
1. Fritters: Break the egg into a bowl and beat well. Add the water and the lemon juice. Mix. Add in the chickpea flour and mix well with a whisk. Put in the salt, cayenne pepper, garam masala, cumin seeds, ground cumin, turmeric, green chile, and cilantro. Mix well and set aside for at least 10 minutes. Mix again with a whisk. The batter should be of a droppable consistency. |
2. Put the oil in a wok or deep fryer and set over medium heat. You should have at least 3 inches of oil in the center of the wok. When the oil is hot, put the onion into the batter and mix. (This should always be done just before frying). Remove heaping teaspoons of the batter and drop it into the hot oil. Use up all the batter this way. Stir and fry the fritters for 7 to 8 minutes or until they are golden red. Remove the fritters with a slotted spoon and drain on a plate lined with paper towels. Serve hot, as soon as the fritters are made. |
3. Chutney: Put 2 tablespoons of the yogurt and the mint, cilantro, lemon juice, and salt into the container of an electric blender and blend until smooth, pushing down with a rubber spatula if necessary. |
4. Put the remaining 4 tablespoons of yogurt into a bowl and beat lightly. Add the paste from the blender. Stir to mix. |
5. This chutney may be stored, covered, in the refrigerator for 2 to 3 days. |
Notes
 This chutney may be stored, covered, in the refrigerator for 2 to 3 days. |
