Indian Vegetable Fritters

Indian Vegetable Fritters
Nutrition Information
  • Serves: 4
  • Calories: 114
  • Fat: 1g
  • Sodium: 50g
  • Fiber: 5g
  • Protein: 4g
  • Cholesterol: 0g
  • 1½ cups Besan Flour, (see Note)
  • 1 tsp curry powder
  • ¼ tsp chilli powder
  • 2 Large Tomatoes
  • 310 g Corn Kernels, canned
  • 6 Whole spring onions
  • 2 Large onions
  • ¾ cup water
  • 1 Whole red pepper
  • 1 pinch salt
  • 1 clove garlic
  • oil for shallow frying
  1. Peel tomatoes, cut into quarters, squeeze to remove seeds, cut into small dice. Chop shallots finely; peel onions, chop finely. Cut pepper in half, removing seeds and membranes, chop finely; crush garlic. Drain and rinse corn kernels, drain well again.
  2. Combine all ingredients, except oil, in bowl, mix to blend well.
  3. Heat oil in pan, drop rounded tablespoons of mixture into pan, flatten with back of spoon. Cook about 2 minutes until golden brown on one side.
  4. Turn and cook other side, drain and place on absorbent paper .
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