INGREDIENTS
Chickpea/gram flour 73 g
Cake flour 30 g
Potato 200 g
Onion 250 g
Fresh coriander ±40 g
Lettuce or baby spinach, shredded 30 g
Whole coriander seeds, crushed 5 ml
Ground cumin or ground coriander 5 ml
Green chillies, ground or finely
chopped 7 g
Baking powder 7 g
Salt 7 g
Water 125 ml
Oil, enough for deep frying
METHOD
- Sift the chickpea flour and cake flour together.
- Chop the potato, onions, and fresh coriander finely.
- Fold the chopped ingredients into the flour lightly together with the rest of the ingredients.
- Mix with the water to make a soft batter.
- Heat oil in a heavy-based saucepan on medium heat. Gently drop tablespoonfuls of dough, in batches, into hot oil, turning until browned evenly.
- Remove from oil and place onto a paper towel to drain once fried.
- Serve and enjoy!