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Tasty Recipes
Non - Vegetarian Recipes
Vegetarian Recipes
Festival Recipes
Regional Recipes
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Vegetable and Potato Fritters
Vegetable and Potato Fritters
Ingredients
2 Cups (250 g) Chick Pea Flour
1/2 Cup (60 g) Self-raising Flour
2 tbsp Corn Flour
3 tbsp Rice Flour
1 tsp Baking Powder
1 Large Potato, coarsely grated
1 Large Carrot , coarsely grated
1 Large Onion , finely chopped
1/4 tsp Chilli powder
1/4 tsp Cummin powder
1/4 tsp Turmeric powder
3 Spring Onion , finely chopped
1 tbsp fresh Lemon Juice
1 1/2 Cups (375 ml) Oil
1Cup (250 ml) Water approximately
Method
In a bowl, combine besan, self-raising flour, corn flour, rice flour
and baking powder.
Add potato, carrot, onion, chilli, cummin, turmeric, lemon juice,
1 table spoon of hot oil and enough water to a thick batter. Let
it stand for 5 minutes.
Heat remaining oil in a frying pan over moderate heat. Drop batter,
1 tbsp at a time, into the oil and fry both sides until brown.
Drain on absorbent paper.
Serve hot with Chutney, Chilli Sauce or Tomato Sauce.
Fritters should always be served hot immediately after cooking,
and cannot be reheated.
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