Ingredients
1 cup chickpea flour (besan)
1 cup self-raising flour
1 tablespoon bottled Indian curry paste (rogan josh, balti, vindaloo)
1 potato, finely diced
1 zucchini, finely grated
1 carrot, finely grated
1 cup tiny cauliflower florets
3 green onions, finely chopped
2 tablespoons finely chopped coriander
Vegetable or rice bran oil, for deep-frying
Natural yogurt, to serve
Hot Apricot Sambal, to serve
Preparation method
1. Sift together flours into a large mixing bowl. Whisk curry paste with 1 cup cold water; gradually add to flour, stirring constantly to make a smooth batter. Stir through vegetables and coriander.
2. Heat oil in a large wok or frying pan over moderate heat until a drop of batter sizzle and turns golden in 20 seconds. Cook tablespoons of mixture, in batches, for 1-2 minutes until golden and crisp. Drain on paper towels. Serve warm with dip and sambal.
These make a great vegetarian main, too. Avoid over-heating oil, as fritters may burn before they’re cooked through. Fritters can be cooked up to 2 hours ahead. Arrange on baking tray lined with baking paper, cover, leave at room temperature.
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