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About this recipe: 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.


Serves: 4 

  • 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
  • water
  • Oil, for frying

Prep:5min  ›  Cook:10min  ›  Ready in:15min 

  1. Combine all batter ingredients in a bowl. Mix well, adding a little water as needed to make a very thick batter.
  2. 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.

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