Free Recipe Vegetable Fritters with Chickpea Batter
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Vegetable Fritters with Chickpea Batter Recipe
1 c Fine chickpea flour
1 tb Ground cumin
1 tb Black mustard seeds
1 ts Salt
1 ts Dried red pepper flakes
1/2 ts Turmeric
1/2 ts Cayenne
1/2 ts Cornstarch
1/4 ts Ground coriander
1/4 ts Baking powder
3/4 c Water -; (to 1 cup)
1 ts Peanut or vegetable oil
6 c Vegetable oil; for frying
1 Bell pepper; cored, seeded,
And sliced in 1/2 strips
6 md Mushrooms; whole or halved
1 c Broccoli florets
2 c Cauliflower florets
Mint And Cilantro Chutney;
-see * Note
Yogurt Sauce; see * Note
Soy sauce
Vegetable Fritters with Chickpea Batter Preparation
* Note: See the Mint And Cilantro Chutney and Yogurt Sauce recipes which are included in this collection. Mix flour and dry ingredients together in a large bowl. Add 3/4 cup water and stir to combine. Gradually add more water until mixture is thick enough to coat a finger. Stir in peanut oil. The batter may be made up to 2 hours in advance. To make fritters, heat oil in a large saucepan to deep-fry temperature (350 degrees). Dip vegetables, one at a time into the batter and fry until deep brown, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Serve immediately with Mint and Cilantro Chutney, Yogurt Sauce, and soy sauce for dipping. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK – (Show # WT-1A35 broadcast 12-02-1997) Downloaded from their Web-Site – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-10-1998 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
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