( MAKES 30 )
Photo by Annabel Langbein Media
In the movement towards consuming less meat and soy, legumes are taking centre stage as a great source of protein. People with food allergies in their households also view pea proteins as low-risk, safe and natural, unprocessed options. I like to make these tasty snacks using beer as a raising agent as it means I need less soda so I don't get that slightly sour soda taste. They are lovely and light, but you can add a little extra baking soda if you like them even lighter. Make sure you dice the vegetables very finely because they will be in the oil for only a short time to cook through. Serve with raita and/or tamarind sauce or chutney.
|2 cups||Besan (chickpea flour), or pea flour|
|2 tsp||Ground cumin|
|2 tsp||Coriander seeds, or mustard seeds|
|1 tsp||Fennel seeds, coarsely ground or chopped|
|2 tsp||Curry powder|
|½ cup||Coriander leaves, chopped|
|1 pinch||Ground black pepper, to taste|
|¼ tsp||Baking soda|
|3 cups||Vegetables, finely chopped or grated carrot, broccoli, peas, pumpkin, kohlrabi or other vegetables|
|1 serving||Grapeseed oil, or other neutral oil, to fry|
- Combine flour with cumin, coriander or mustard seeds, fennel seeds, curry powder and beer to form a smooth batter.
- Mix in coriander, salt and pepper, baking soda and vegetables. Allow to stand for 5 minutes.
- Heat 3-4cm of oil in a deep frying pan and fry small spoonfuls of the mixture in batches of 3-5 at a time until golden and cooked through (about 3 minutes). Lift out with a slotted spoon, shake off excess oil and drain on paper towels.
- Serve at once, accompanied by raita and/or tamarind sauce or chutney. They can be prepared ahead and reheated in a 200C oven for 5 minutes before serving.