Crispy and flavorful vegetable fritters, perfect as an appetizer or snack. This recipe is versatile, allowing you to use a variety of vegetables based on your preference and what’s available.
Ingredients:
- 1 cup mixed vegetables (carrots, potatoes, onions, peas, bell peppers, spinach, etc.), finely chopped
- 1/2 cup gram flour (besan)
- 1/4 cup rice flour (optional, for extra crispiness)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (or to taste)
- 1/2 teaspoon cumin powder
- 1/4 teaspoon asafoetida (hing) (optional)
- 1 teaspoon ginger-garlic paste (or minced ginger and garlic)
- 2-3 tablespoons chopped fresh coriander leaves
- Salt to taste
- Water, as needed
- Vegetable oil, for frying
Instructions:
- Prepare the vegetable mixture:
- Wash and finely chop all the vegetables.
- In a mixing bowl, combine the chopped vegetables.
- Make the batter:
- Add gram flour, rice flour (if using), turmeric powder, red chili powder, cumin powder, asafoetida (if using), ginger-garlic paste, chopped coriander leaves, and salt to the vegetable mixture.
- Mix well, ensuring the vegetables are coated with the dry ingredients.
- Gradually add water, a little at a time, to form a thick batter. The batter should be thick enough to coat the vegetables and hold its shape.
- Fry the fritters:
- Heat vegetable oil in a deep frying pan or kadhai over medium heat.
- Once the oil is hot, take a small portion of the vegetable batter and gently drop it into the hot oil.
- Fry the fritters in batches, ensuring they don’t overcrowd the pan.
- Fry until golden brown and crispy, turning occasionally for even cooking.
- Remove the fritters from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Serve:
- Serve the hot vegetable fritters with your favorite chutney, ketchup, or raita.
Optional additions:
- You can add finely chopped green chilies for extra spice.
- add a pinch of garam masala to the batter for enhanced flavor.
- add finely shredded cabbage to the vegetables.