ingredients
makes 30
1 1/2 cups besan flour
1 teaspoon ground turmeric
1/2 teaspoon chilli powder
1 1/2 teaspoons garam masala
1 zucchini, diced
1 small orange sweet potato, diced
1/4 cup cauliflower florets
1/3 cup frozen peas, thawed
1 small onion, diced
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
2 cloves garlic, crushed
oil, for deep-frying
natural yoghurt and mango chutney, for serving
method
1. Sift the flour, turmeric, chilli powder, garam masala and 1 1/2 teaspoons salt into a large bowl.
2. Make a well and gradually add 1/2 cup water, whisking to make a stiff lump-free batter. Cover and set aside for 30 minutes.
3. Beat the mixture again and stir in the vegetables, herbs and garlic.
4. Fill a deep heavy-based pan one third full of oil and heat the oil to 180°C (350°F). The oil is ready when a cube of bread dropped into the oil turns golden brown in 15 seconds.
5. Drop heaped teaspoons of mixture, in batches, into the oil and cook until golden. Drain on crumpled paper towels.
6. Serve with bowls of yoghurt and mango chutney for dipping.
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