Recipe - Spicy Vegetable Fritters With Turmeric Yoghurt And Indian S

1 Aubergine
8 Cauliflower florets
2 Courgettes
125 g French beans; blanched and
; drained

BATTER
175 g Chickpea flour
One half teaspoon Baking powder
1 teaspoon Cornflour
One half tablespoon Cumin; coriander, mild
; curry, turmeric

INDIAN SALSA
6 Green tomatoes; seeded and
minced
2 Spring onions; shredded
1 tablespoon Coriander leaves
1 Green chilli; seeded and
finely
; chopped

TURMERIC YOGHURT
125 ml Plain yoghurt
One half Clove garlic
One fourth teaspoon Fresh ginger; grated
One half teaspoon Black mustard seeds

Place all the batter ingredients in a large bowl, mix well, then stir in
enough water to form a light batter. Place all the vegetables in the
batter, stir well to coat and leave for 30 minutes.

To make each of the sauces, place the ingredients in a bowl and mix
together.

Heat the oil to 180C/350F or until a cube of bread browns in 30 seconds.
Drop tablespoons of the vegetables in batter, one by one, into the hot oil
and fry until golden and crisp. Drain on paper towels and season lightly
with a little salt.

When all of the vegetable fritters are cooked, serve hot accompanied with
the Indian salsa and turmeric yoghurt sauces.

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