Mixed vegetable fritters

By Manjiri Chitnis •


Looking for some tasty snacks for rainy evenings? Manjiri shows how easy it is to make a great platter of mixed vegetable fritters.


When it's wet and cold we need comfort food.  I love to make a delicious platter of snacks and these crispy, tasty veggies in a fluffy batter are perfect. An indulgent treat with multiple cups of hot ginger tea.  My favourite fry ups are the onions and potatoes but I love the taste of the red peppers and baby button mushrooms, I simply can’t stop popping these in my mouth.


Street food stalls in Mumbai are found in large numbers outside railway stations and one can get some tasty albeit deep fried snacks on a shoestring budget. Most popular are the onion fritters called ‘’kanda bhaji ‘’ (kanda means onion in Hindi and bhaji meaning fritter in Hindi).  Most Indian restaurants in London will offer onion fritters as part of their menu and they are a very popular item on the menu coupled with a round of beers!


Mixed vegetable fritters


Ingredients:


2 small red onions finely chopped
2 small potatoes peeled and sliced very thin
A few fresh baby spinach leaves
A handful of cauliflower florets
A handful of baby button mushrooms
1/4 of a red pepper cut into thin long strips
130 gm of gram flour - approximately
2 tsp of red chilli powder
2 tsp of cumin seeds
2 tsp carom seeds
1/2 tsp turmeric

Method:

Heat the oil in a kadhai and let it heat on a medium flame while you start mixing the fritter mixture.

In a large bowl add the gram flour, all the sliced and chopped vegetables.

Mix in the red chilli powder, cumin seeds, salt, Carmon seeds and stir in enough water to make a thick paste which allows for a consistency where you can drop thick bobs into hot oil and deep fry them. The carom seeds are added as they are heat generating and are supposed to be good for consumption in winter.

The gram flour is approximately measured and can be adjusted with the amount of vegetables used, add the gram flour and vegetables and adjust the quantity of flour and water accordingly.


The oil should be just right to start frying and you can test by add a tiny bit of the fritter mix gram flour into the oil and if it bubbles and sizzles and bobs around to the top then you can start by adding the vegetables, add a few at time about 4-5 depending upon the depth of your kadhai.

Take utmost care while frying the spinach leaves as they have a lot of water content and spurt quite a lot and as the oil is at a very high temperature it can cause severe deep burns if you are not careful.

A big squeeze of tomato ketchup, a sprinkling of sea salt and the fritters are good to go with a chilled beer for a Friday evening or with piping hot ginger tea on a rainy afternoon for the family.


For more Indian recipes including popular snacks like onion bhajis visit Great British Chefs collection.

 

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Manjiri Chitnis

Manjiri is an Indian food blogger currently living in London. Digital Marketer by profession and food blogger out of passion for food and for the love of chronicling her adventures in the kitchen and outside. She loves exploring different cuisines writing ,travelling, photography and hopes to end up someday writing books for young people.

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