Vegetable Fritters with Chickpea Batter

Vegetable Fritters with Chickpea Batter Ingredients

1 c Fine chickpea flour	1 ts Peanut or vegetable oil
1 tb Ground cumin	6 c Vegetable oil; for frying
1 tb Black mustard seeds	1 Bell pepper; cored, seeded,
1 ts Salt	And sliced in 1/2" strips
1 ts Dried red pepper flakes	6 md Mushrooms; whole or halved
1/2 ts Turmeric	1 c Broccoli florets
1/2 ts Cayenne	2 c Cauliflower florets
1/2 ts Cornstarch	Mint And Cilantro Chutney;
1/4 ts Ground coriander	Yogurt Sauce; see * Note
1/4 ts Baking powder	Soy sauce
3/4 c Water -; (to 1 cup)

Instructions for Vegetable Fritters with Chickpea Batter

* Note: See the "Mint And Cilantro Chutney" and "Yogurt Sauce" recipes which are included in this collection. Mix flour and dry ingredients together in a large bowl. Add 3/4 cup water and stir to combine. Gradually add more water until mixture is thick enough to coat a finger. Stir in peanut oil. The batter may be made up to 2 hours in advance. To make fritters, heat oil in a large saucepan to deep-fry temperature (350 degrees). Dip vegetables, one at a time into the batter and fry until deep brown, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Serve immediately with Mint and Cilantro Chutney, Yogurt Sauce, and soy sauce for dipping. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1A35 broadcast 12-02-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-10-1998 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

Main Ingredient: BeansCuisine: Uncategorized

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