14
50

Ingredients

  • 1 large potatoes
  • 2 cauliflower (smalls)
  • 1 red capsicum (small)
  • 1 onions (medium sized)
  • 2 cabbage (or 5 spinach leaves)
  • 1 cup sweet corn kernels (parboiled)
  • 2 teaspoons garam masala
  • 2 teaspoons ground coriander
  • 1 cup gram flour (chickpea flour)
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon chili powder
  • 1 tablespoon lemon juice
  • 1/2 cup cold water
  • vegetable oil (for deep frying)

Directions

  1. Boil the potato until just tender; peel and chop finely. Finely chop cauliflower capsicum and onion.
  2. Shred the cabbage or spinach.
  3. Make a creamy batter of the remaining ingredients with cold water.
  4. Add the vegetables and mix in evenly.
  5. Heat the oil.
  6. Drop tablespoonfuls of the mixture into the oil about eight at a time to fry until golden brown. Remove to a rack covered with absorbent paper.
  7. Serve hot with sweet mango chutney or tamarind sauce.
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