Broccoli and Cashew Fritters Recipe
Ingredients
| 1 cup/125 g/4 oz chickpea flour | ||
| Garam masala | 1 Teaspoon | |
| Ground cumin | 1 Teaspoon | |
| Ground coriander | 1 Teaspoon | |
| Curry powder | 1 Teaspoon | |
| Baking powder | 1/2 Teaspoon | |
| Chili powder | 1/2 Teaspoon | |
| 1 cup/250 ml/8 fl oz water | ||
| Vegetable oil | 2 Tablespoon | |
| 125 g/4 oz cashews, chopped | ||
| Onions spring | 4 , finely chopped | |
| Coriander | 3 Tablespoon, chopped | |
| Vegetable oil | 2 Cup (16 tbs) (For frying) | |
| 1 kg/2 lb broccoli florets | ||
| Mango mint chutney | ||
| Onion | 1 , chopped | |
| Green chilies | 3 , chopped | |
| Mint | 1 Bunch (100gm) | |
| 1 tablespoon finely grated fresh ginger | ||
| 1/2 cup/155 g/5 oz mango chutney | ||
| Lemon juice | 2 Tablespoon | |
Directions
1. Sift flour, garam masala, cumin, ground coriander and curry, baking and chili powders together into a bowl. Stir in water and oil and mix to make a smooth batter. Add cashews, spring onions and fresh coriander and mix to combine.
2.Heat oil in a large saucepan over a high heat until a cube of bread dropped in browns in 50 seconds. Dip broccoli into batter and deep-fry, in batches, for 3-5 minutes or until golden. Drain on absorbent kitchen paper.
3.To make chutney, place onion, chilies, mint leaves, ginger, chutney and lemon juice in a food processor and process to combine. Serve with fritters.
2.Heat oil in a large saucepan over a high heat until a cube of bread dropped in browns in 50 seconds. Dip broccoli into batter and deep-fry, in batches, for 3-5 minutes or until golden. Drain on absorbent kitchen paper.
3.To make chutney, place onion, chilies, mint leaves, ginger, chutney and lemon juice in a food processor and process to combine. Serve with fritters.
Chef
