A variation of the Indian snack called "pakora," these little numbers are fried to crispy perfection and pair beautifully with the light, creamy dipping sauce.
You will need
Green Coconut “Chutney”
- 1 bunch coriander, leaves picked, washed and chopped
- 2/3 cup coconut yoghurt
- 1 clove garlic, minced
- 1 hot green chilli, finely diced
- 2 teaspoons lemon juice
- 1 tablespoon toasted shredded coconut
- 1 1/2 cups besan flour (chickpea flour)
- 1 teaspoon cumin
- 1 teaspoon garam masala
- 1/2 teaspoon salt
- 1 cup water
- 1 small sweet potato (about 1 1/2 cups), grated
- 1/2 red onion, thinly sliced
- 1/2 cup cooked chickpeas, slightly smashed
- 1 cup coriander leaves, roughly chopped
- 1 clove garlic, finely minced
- 1 small red chilli, finely diced
- Peanut or vegetable oil, to fry
25 mins to prep
20 mins to cook
Place the coriander, yoghurt, garlic, chilli and lemon juice in a bowl and combine. Keep chilled and top with toasted shredded coconut just before serving.
For the fritters, combine the besan flour, cumin, garam masala and salt; mix together, then add the water and stir to combine. Add the remaining ingredients and set aside for 5-10 minutes to thicken slightly.
Meanwhile, pour the oil into a large heavy based pan, about 1 cm deep, and heat.
Measure out a large tablespoon of the batter and carefully lower into the hot oil. Add a few more spoonfuls to the pan, taking care to not overcrowd, and shallow fry for 5-6 minutes, until crispy and golden brown. Remove with a slotted spoon onto a cooling rack and season well with salt. Continue until all the batter has been used. Serve immediately while hot with the green coconut chutney.