Saturday, 3 January 2015


Indian in origin, these delicious little snacks are gluten free and can be made with any combination of vegetables. These are made with finely diced zucchini and capsicum. I have also made them with par cooked potato, corn, and pumpkin or a combination of all of them. The batter should just coat the vegetables and be thick enough to bind the vegetables together. I use a wok to deep fry and cook three or four at a time.


1 cup Besan/ chickpea flour
1 egg
2 cloves garlic, crushed
2 teaspoons Garam Masala Spice Mix or a little more if you like lots of spice
¼ teaspoon chilli powder
2 cups vegetables* cut into small dice approximately the size of a pea.
Oil for deep frying

Combine chickpea flour, garlic, egg and spices in a bowl, add sufficient water to make a thick batter.

Stir in vegetables

Drop spoonfuls of the batter into hot oil and fry until golden and vegetables cooked through.

Drain on absorbent paper.

Serve with some tomato sauce or a mixture of sweet chilli and tomato; I use a spicy homemade tomato sauce.

*Par cook hard vegetables such as potato or sweet potato as this will ensure that they cook better in the batter. I dice them and then cook in a little water in the microwave.

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