Ingredients:

  • 1 cup (120g) chickpea flour (besan)
  • 1/4 cup (30g) rice flour alternative
  • 1/2 teaspoon baking soda
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder (adjust to taste)
  • 1 teaspoon salt
  • 1/4 cup (60ml) water (adjust as needed)
  • 1/2 cup (75g) finely chopped onion
  • 1/4 cup (15g) finely chopped fresh cilantro
  • 1-2 green chilies, finely chopped (optional for heat)
  • Vegetable oil, for frying

Instructions:

  1. In a mixing bowl, sift together chickpea flour, rice flour alternative, baking soda, cumin seeds, turmeric powder, red chili powder, and salt.
  2. Gradually add water to the dry mixture, stirring until a smooth batter forms. Add chopped onions, cilantro, and green chilies; mix well. Let the batter rest for 30 minutes.
  3. In a frying pan, heat about 1 inch of vegetable oil over medium heat until shimmering.
  4. Using a spoon, drop dollops of batter into the hot oil, being careful not to overcrowd the pan. Fry until golden brown on both sides, about 3-4 minutes per side.
  5. Remove fritters with a slotted spoon and drain on paper towels.
  6. Enjoy warm with tamarind chutney or yogurt sauce.