(Recipes by Carolyn Zezima)
INGREDIENTS
3 cups chickpea flour
2/3 cup brown rice flour
2 teaspoons cumin seed
1/2 teaspoon mustard seed
1 teaspoon oregano
1 teaspoon cayenne
1 teaspoon coriander powder
2 teaspoons turmeric
1 teaspoon white pepper
1 1/2 teaspoons salt
1/4 teaspoon baking soda
3 cups water (approx.)
1 large onion, chopped
2 scallions, thinly sliced
1/4 cup cilantro, chopped
1 cup frozen or fresh cooked peas
2/3 cup cooked cauliflower (or turnips or white potatoes),
cut in 1/2-inch pieces, par boiled
2/3 cup cooked spinach, chopped
Coconut oil for frying
DIRECTIONS
Combine the chickpea flour and brown rice flour in a large mixing bowl.
Toast the cumin seeds and the mustard seeds in a small sauté pan over medium heat until you can start to smell the aroma and the pan just begins to smoke. Grind together in a spice or coffee grinder. Combine in a small bowl with the other spices, salt and baking soda.
Add spices to flour mixture and combine thoroughly.
Add water gradually, until mixture forms a thick paste.
Stir in vegetables until fully combined.
Pour oil in a large, deep skillet until it reaches 2 inches from the top, or in a deep fryer. Heat over medium high heat to about 350 degrees or until a small amount of the mixture sizzles immediately when dropped into the oil. (Susie's note: We sautéed the fritters for about 3 minutes a side, in a large skillet in a little bit of oil, instead of deep frying them, and they turned out great.)
Drop over-heaping tablespoons of the mixture into the oil and fry until golden brown, turning after about 3 or 4 minutes and frying another 2 to 3 minutes each.
Drain excess oil on paper towels.
Serve with Apple Mint Chutney and Yogurt Raita (recipes follow).
Makes about 20-30 fritters.
INGREDIENTS
3 cups chickpea flour
2/3 cup brown rice flour
2 teaspoons cumin seed
1/2 teaspoon mustard seed
1 teaspoon oregano
1 teaspoon cayenne
1 teaspoon coriander powder
2 teaspoons turmeric
1 teaspoon white pepper
1 1/2 teaspoons salt
1/4 teaspoon baking soda
3 cups water (approx.)
1 large onion, chopped
2 scallions, thinly sliced
1/4 cup cilantro, chopped
1 cup frozen or fresh cooked peas
2/3 cup cooked cauliflower (or turnips or white potatoes),
cut in 1/2-inch pieces, par boiled
2/3 cup cooked spinach, chopped
Coconut oil for frying
DIRECTIONS
Combine the chickpea flour and brown rice flour in a large mixing bowl.
Toast the cumin seeds and the mustard seeds in a small sauté pan over medium heat until you can start to smell the aroma and the pan just begins to smoke. Grind together in a spice or coffee grinder. Combine in a small bowl with the other spices, salt and baking soda.
Add spices to flour mixture and combine thoroughly.
Add water gradually, until mixture forms a thick paste.
Stir in vegetables until fully combined.
Pour oil in a large, deep skillet until it reaches 2 inches from the top, or in a deep fryer. Heat over medium high heat to about 350 degrees or until a small amount of the mixture sizzles immediately when dropped into the oil. (Susie's note: We sautéed the fritters for about 3 minutes a side, in a large skillet in a little bit of oil, instead of deep frying them, and they turned out great.)
Drop over-heaping tablespoons of the mixture into the oil and fry until golden brown, turning after about 3 or 4 minutes and frying another 2 to 3 minutes each.
Drain excess oil on paper towels.
Serve with Apple Mint Chutney and Yogurt Raita (recipes follow).
Makes about 20-30 fritters.
Reach the reporter at:
Lamorinda Weekly, Moraga CA