Ingredients
The following ingredients have 4 Servings
- 1/2 cup chickpea flour
- 2 tablespoons finger millet flour (substitue with spelt oramaranth flour if prefered.)
- 2 tablespoons rice flour
- 2 tablespoons fine semolina (leave out for gluten free option)
- 1 cup mixed vegetables finely chopped (carrots, zucchini, onions, bell peppers)
- 2 green chilies (finely chopped)
- 1 teaspoon crushed ginger garlic
- 1 teaspoon cumin seeds
- 3 tablespoons cilantro leaves
- Salt to taste
- 2 teaspoons Oil for greasing.
- Water (as needed)
Instruction
- Take all the flours in a mixing bowl.
- Add chopped veggies and mix well. Set aside for 5 minutes.
- Now the veggies would have left out some water. Add crushed ginger garlic, chopped cilantro leaves, cumin powder and salt. Add just about 1/4 cup water and make a thick pan cake like batter. The batter should not be runny. It should be scoop-able by hand or spoon. There is no need for any baking soda or fruit salt here.
- Heat a paniyarakal or abiskeliver pan and grease with few drops of oil in all moulds.
- Spoon in the prepared batter once the pan is hot. Again add just few drops of oil in each mould on the spooned batter. Cook for 3-4 minutes.
- Flip each fritter and cook for 2-3 minutes. Cooking takes time as we are doing it in medium flame with less oil. Cook flipping frequently till the fritters are golden brown and well cooked.
- Repeat the same with remaining batter. Serve veg fritters hot.
