Vegetable Fritters With Chickpea Batter

Recipe Ingredients

1 cup	62g / 2.2oz	Fine chickpea flour
1 tablespoon	15ml	Ground cumin
1 tablespoon	15ml	Black mustard seeds
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Dried red pepper flakes
1/2 teaspoon	2.5ml	Turmeric
1/2 teaspoon	2.5ml	Cayenne
1/2 teaspoon	2.5ml	Cornstarch
1/4 teaspoon	1.3ml	Ground coriander
1/4 teaspoon	1.3ml	Baking powder
3/4 cup	177ml	Water - (to 1 cup)
1 teaspoon	5ml	Peanut or vegetable oil
6 cups	1422ml	Vegetable oil - for frying
1		Bell pepper - cored, seeded,
		And sliced in 1/2" strips
6		Mushrooms - whole or halved (medium)
1 cup	146g / 5.1oz	Broccoli florets
2 cups	292g / 10oz	Cauliflower florets
		Mint And Cilantro Chutney - see * Note
		Yogurt Sauce - see * Note
		Soy sauce

Recipe Instructions

* 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.

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 - http://www.foodtv.com

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