Prep 10 mins
Cook 7 mins
A tasty starter that is really popular here in the UK. This recipe is from a Madhur Jaffrey book that I bought 1/2 price in a sale. Although these are best served warm my youngest DD prefers them cold and I must agree with her that they are just as tasty cold. They are delicious served with a mint raiata or chilli sauce. Prep time does not include the standing time.
- 1 large egg
- 1 tablespoon lemon juice
- 100 g chickpea flour (also called gram flour or besan)
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon garam masala
- 1⁄2 teaspoon cumin seed
- 1 tablespoon ground cumin
- 1⁄4 teaspoon ground turmeric
- 1 fresh hot green chili pepper, de-seeded and finely chopped (optional)
- 2 tablespoons chopped fresh coriander, leaf
- vegetable oil (for frying)
- 200 g onions, peeled and chopped into medium sized diced
- Break the egg into a bowl and beat well, add 4 tbs water and the lemon juice. Mix, add the flour and mix well with a whisk. Put in the spices, coriander leaf and chilli if using. Mix well and set aside for at least 10 minutes or longer. Mix again with a whisk. The batter should be of a fairly thick, droppable consistency.
- Heat the oil in a wok or deep fat fryer over a medium heat. A minimum of 3 inches is required in the centre of a wok. When the oil is ready, put the onions in the batter and mix – this is always best done just before cooking.
- Take heaped tsp of the batter and drop into the hot oil. Use all the batter this way. Stir and fry the fritters for 7-8 minutes or until golden. Remove and drain on kitchen paper and serve hot.
Brilliant. All I did differently was to add 1tsp of baking power for a lighter texture. Great recipe, better than most restaurants!
Thanks for posting this great recipe. We loved them. I served them with Cilantro Chutney. My husband asked if I hired the local Indian Chef!!