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.

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    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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