Name: Spicy Vegetable Fritters
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4-6 serving(s)
Ingredients: 2 teaspoons oil, plus more for deep-frying; 1 cup gram flour (chickpea); 1 teaspoon cumin seed, lightly crushed; 1 teaspoon coriander seed, lightly crushed; 1/2 teaspoon cayenne pepper; 1/2 teaspoon minced garlic; 1/2 teaspoon salt; 1/4 teaspoon baking powder; 1/4 teaspoon ajwain seed, lightly crushed (optional); 1 cup water, approximately; 1 lb mixed vegetables, trimmed and cut into bite-size pieces (such as cauliflower, zucchini, shiitake mushrooms, onion, and/or green beans); chutney, for serving

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Recipe by GinnyP

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From "Raga Cuisine of India" comes another favorite local (to Seattle) restaurant recipe. The book says the same spiced batter could coat shrimp, cubed fish, or strips of chicken to serve as a substantial starter or part of a main course. The batter will thicken the longer it stands, so it's best to coat the vegetables and fry them right after it is made. Be sure to have the vegetables already trimmed and portioned before you begin to mix the batter. Pick a couple of contrasting chutneys--perhaps one spicy, one milder-- to serve with the fritters. Ajwain is a unique spice, related to caraway and cumin but with a flavor more reminiscent of thyme. It's available in Indian markets and specialty spice shops but can also be omitted from the recipe. Gram flour (not to be confused with graham flour) may also be labeled 'besan' or 'chickpea' or 'garbanzo' flour.

Ready In:: 35mins
Serves:
Units:

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ingredients

2 teaspoons oil, plus more for deep-frying
1 cup gram flour (chickpea)
1 teaspoon cumin seed, lightly crushed
1 teaspoon coriander seed, lightly crushed
¹⁄₂ teaspoon cayenne pepper
¹⁄₂ teaspoon minced garlic
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon baking powder
¹⁄₄ teaspoon ajwain seed, lightly crushed (optional)
1 cup water, approximately
1 lb mixed vegetables, trimmed and cut into bite-size pieces (such as cauliflower, zucchini, shiitake mushrooms, onion, and/or green beans)
chutney, for serving

directions

Pour oil to a depth of 3 to 4 inches into a deep-fryer or a large, heavy saucepan and heat over medium-high heat to 350F.
(The oil should come no more than halfway up the sides of the pan.) While the oil is heating, prepare the batter.
Combine the flour, 2 tsp oil, cumin, coriander, cayenne, garlic, salt, baking powder, and ajwain (if using) in a medium bowl.
While stirring, gradually pour in enough water to make a batter of coating consistency.
Working in batches, dip the vegetable pieces into the batter, letting the excess drip back into the bowl, then carefully lower the coated vegetables into the hot oil.
Do not crowd the pan.
Fry until golden brown, 2 to 3 minutes.
Remove the fritters from the oil with tongs or a slotted spoon and drain on paper towels.
Continue with the remaining vegetables, allowing the oil to reheat between batches as needed.
Arrange the fritters on a warmed platter and serve immediately with chutney alongside for dipping.

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RECIPE MADE WITH LOVE BY

@GinnyP

Contributor

@GinnyP

Contributor

"From "Raga Cuisine of India" comes another favorite local (to Seattle) restaurant recipe. The book says the same spiced batter could coat shrimp, cubed fish, or strips of chicken to serve as a substantial starter or part of a main course. The batter will thicken the longer it stands, so it's best to coat the vegetables and fry them right after it is made. Be sure to have the vegetables already trimmed and portioned before you begin to mix the batter. Pick a couple of contrasting chutneys--perhaps one spicy, one milder-- to serve with the fritters. Ajwain is a unique spice, related to caraway and cumin but with a flavor more reminiscent of thyme. It's available in Indian markets and specialty spice shops but can also be omitted from the recipe. Gram flour (not to be confused with graham flour) may also be labeled 'besan' or 'chickpea' or 'garbanzo' flour."

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review by Mgnbos

12/22/2012

I don't fry often but this recipe is well worth it! The spices are lovely in the batter.

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review by Sparky Duck

8/13/2007

I made it with bisquick as opposed to chick pea flour and they were light and fluffy. A near perfect side dish

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review by tsvarma24

10/22/2006

I was looking for an interesting looking snack recipe and found this one.The addition of the masalas made this pakoda recipe quite different from my usual.The instructions are written in an easy to follow manner.I am sure even a beginner won't have any difficulty making this.Thanks a lot

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review by eatrealfood

4/17/2006

This is THE pakora recipe I was looking for. Raga is just down the road from us and we've been there several times already - I love their food! The seasonings in this are just right, though I toasted and ground my cumin and coriander seeds. If you have anymore recipes from Raga, please do post:)

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review by mianbao

5/24/2005

These fritters are fantastic. I used all ingredients for the batter as listed, including the ajwain seed.(What I bought was listed ajowan, which seems to be a spelling variation.) The spice combination is exceptional. I wasn't at all sure it would work, but I used dried chickpeas, which I ground and sifted to make the gram flour. My spice mill made a horrible noise, but, with patience, I succeeded. I didn't need as much as 1 cup water for the batter. I coated potato, kabocha squash, eggplant, green beans and green onion, fried them, and we had a feast. Thank you very much for sharing this wonderful recipe.

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