Vegetable Fritters and Dipping Sauce

Vegetable Fritters
3/4 Cup besan flour (ground chickpeas)
3/4 cup self raising flour
2 cloves garlic crushed
1 1/2 teaspoons garam masala
1 teaspoon chilli powder
1 teaspoon cumin seeds
1 tablespoon fresh coriander chopped
1 cup water
1 medium potato chopped finely
1 small eggplant chopped finely. I used two finger eggplants
1 medium zucchini chopped finely
250g cauliflower. I used broccoli because the caulis are really expensive at the moment, but they would definitely have tasted better than the broccoli

Oil for deep frying. I prefer peanut oil

Sift flours into a large bowl, stir in garlic, garam masala, chilli powder, seeds and coriander. Make well in centre, stir in water mix to batter, mix in vegies.

Deep fry heaped tablespoons of vege mixture. I like to deep fry this kind of thing quite slowly. It still needs to sizzle of course, but if you cook it a little more slowly, then all the vegies are cooked through. Turn when golden and finish cooking, the second side usually takes less time. I take them out and drain on paper towel in a baking dish and keep in in the oven, while I cook the other batches.

Yoghurt Dip
1 teaspoon cumin seeds
1 cup plain yoghurt (I prefer vaalia, because it’s more creamy and tastes better)
1 small fresh red chilli chopped (we like it hot so I left the seeds in, for the kids I would take most of them out)
2 tablespoons chopped fresh mint
1 tablespoon chopped coriander

Fry the cumin seeds dry in a pan, just until they are fragrant. Let them cool and then add to yoghurt, along with the other ingredients. This takes best made ahead, as the seeds soften.


This made quite a few fritters and we had lots left over as we used it for an entree. They werent as nice the second day, so if you don’t want about 25 or so fritters, you may need to halve the mixture. The recipe says it makes about 45 but they must cook for pygmies lol.......