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Vegetable Patties
Deep Fried Vegetables |
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2 medium-sized potatoes
2 medium-sized carrots
5-6 chunks of broccoli (small sizes)
1 cup chickpea flour
1-1 1/2 tsp. of crushed garlic
1 tsp. of crushed ginger
1/2 tsp. of crushed/chopped chilli’s
salt to taste
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1. Slice up the potatoes and carrots into wedges.
2. Boil the potatoes, carrots and broccoli till tender.
3. Make a creamy batter of chickpea flour with crushed ginger, garlic, chilli’s and salt. Preferably use warm water.
4. Coat the boiled vegetables with the batter and deep fry till light/golden brown.
5. Serve with chilli/tomato sauce or with tomato and tamarind chutney.
Note: Wheat flour can also be used instead of chickpea flour but the latter tastes much better. Ideal for afternoon tea sessions.
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Preparation Time: 15 mins |
Serves: 6-8 |
| Recipe Origin: Fiji |
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Submitted by: |
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Aarti Pillay
New Zealand |
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| This recipe has been viewed 7889 times. |
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