Spicy Vegetable Fritters with Turmeric Yoghurt And Indian S
Try this Spicy Vegetable Fritters with Turmeric Yoghurt And Indian S recipe, or contribute your own. "Spicy" and "Green" are two of the tags cooks chose for Spicy Vegetable Fritters with Turmeric Yoghurt And Indian S.
Yield: 1 Ready in 1 hours
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|6 Green tomatoes; seeded and chopped|
|175 gChickpea flour|
|1 Green chilli; seeded and chopped|
|1/4 tsFresh ginger; grated|
|125 gFrench beans; blanched and drained|
|125 mlPlain yoghurt|
|8 Cauliflower; florets|
|1/2 tbCumin; or coriander, mild curry, turmeric|
|2 Spring onions; shredded|
|1 tbCoriander leaves|
|1/2 tsBlack mustard seeds|
|1/2 tsBaking Powder|
Spicy Vegetable Fritters with Turmeric Yoghurt And Indian S Preparation
Place all the batter ingredients in a large bowl, mix well, then stir in enough water to form a light batter. Place all the vegetables in the batter, stir well to coat and leave for 30 minutes. To make each of the sauces, place the ingredients in a bowl and mix together. Heat the oil to 180C/350F or until a cube of bread browns in 30 seconds. Drop tablespoons of the vegetables in batter, one by one, into the hot oil and fry until golden and crisp. Drain on paper towels and season lightly with a little salt. When all of the vegetable fritters are cooked, serve hot accompanied with the Indian salsa and turmeric yoghurt sauces.
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