These are simple, but authentic Punjabi vegetable fritters. You can vary the chilli powder according to your tastes. Dove's Farm makes ane excellent variety of chickpea flour.
1 person made this
1 large potato, peeled and sliced
1 small aubergine, sliced
1 large onion, sliced
For the batter
200g chickpea flour (besan)
1¼ teaspoons salt
1 – 1½ teaspoons chilli powder
½ teaspoon baking powder
Oil, for frying
Method Prep:5min › Cook:10min › Ready in:15min
Combine all batter ingredients in a bowl. Mix well, adding a little water as needed to make a very thick batter.
Heat oil in a wok. Dip the sliced vegetables into the batter and deep-fry until crisp and golden brown. Remove with a slotted spoon and drain the excess oil on kitchen towels. Serve hot with tomato sauce.