Spicy Vegetable Fritters with Turmeric Yoghurt And Indian S

Ready in 1 hour

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Ingredients

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INDIAN SALSA
6 Green tomatoes; seeded and chopped
175 g Chickpea flour
; chopped
2 Courgettes
1 Green chilli; seeded and chopped
1/4 ts Fresh ginger; grated
125 g French beans; blanched and drained
125 ml Plain yoghurt
1 ts Cornflour
TURMERIC YOGHURT
1/2 Garlic
8 Cauliflower; florets
1/2 tb Cumin; or coriander, mild curry, turmeric
2 Spring onions; shredded
1 tb Coriander leaves
BATTER
1/2 ts Black mustard seeds
1/2 ts Baking Powder
1 Aubergine

Original recipe makes 1

Servings  

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.

Calories Per Serving: 3204 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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