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Onion Chile Fritters | Snack | Lunch

You can bake these fritters or panfry or deep-fry them. If using besan, use 1/4 cup water and add some mashed potatoes so the fritters hold their shape. The potatoes also add a great taste. Serve with ketchup or mint chutney. This recipe can be made glutenfree with rice flour and soy-free with soy-free yoghurt. To make without yoghurt, use 3 tablespoons firm or silken tofu. Blend it to a smooth paste using a tablespoon or more water, and use instead of yoghurt


.Ingredients


1 cup chickpea flour or besan 2 tablespoons rice flour (brown or white) for glutenfree, or semolina flour 1/2 teaspoon salt 1/4 teaspoon turmeric 1/2 teaspoon cayenne (optional) 1 teaspoon Garam Masala 1/2 teaspoon baking powder 1/4 teaspoon cumin seeds 1/4 teaspoon fennel seeds 1 clove garlic, minced or 1/2 teaspoon garlic paste 1 (1/2-inch) knob of ginger minced or 1/2 teaspoon ginger paste 3 tablespoons nondairy yoghurt 1 teaspoon lemon juice 2 teaspoons safflower or virgin coconut oil 1/3 to 1/2 cup water 1 1/2 to 2 cups thinly sliced red onion 1 or more hot green chiles finely chopped, or use mild green pepper 1/4 cup packed chopped cilantro 1 to 2 teaspoon Chaat Masala, for garnish




Instructions


1. Preheat the oven to 425°F. If using a smaller oven, bake at 400°F. Line a baking sheet with parchment paper. 2. In a large bowl, combine the chickpea flour, rice flour, salt, turmeric, cayenne, garam masala, baking powder, cumin seeds and fennel seeds. Whisk well to mix.

Add the garlic, ginger, yoghurt, lemon juice, oil and 1/3 cup water to the bowl, and mix to make a thick, pasty batter. Add another tablespoon of water if needed. 3. Add the onions, chile, and cilantro to the batter, and mix to coat. There will be more onion than batter. Do not let the mixture sit at this point. Place 2 tablespoons of the batter per fritter on a parchment-lined baking sheet. Spray or brush oil on top. Bake for 18 to 19 minutes, or until golden brown on the edges. Broil for a minute for a darker colour. Remove the baking sheet from the oven and cool for a minute. Sprinkle chaat masala on the fritters. Baking time depends on the size of the fritters: larger and fatter fritters will take a minute or two longer. To fry the fritters: Heat oil about 1 1/2 inch deep over medium heat. When hot, drop 2 tablespoons of batter per fritter. Fry over medium heat for 2 to 3 minutes, then flip and cook for another 2 to 3 minutes, or until golden brown.



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