These spicy, rustic-looking nibbles are Tom's take on South Asian fried street food. Flavoured with chaat masala (a slightly tangy spice blend), the fritters are made with protein-rich paneer cheese and gram (chickpea) flour, which adds a nutty, earthy flavour. All they need is a squeeze of lime juice, some mango chutney for dipping, and a cold drink to wash them down!
Ingredients
To Serve:
Method
- Heat 2 tbsp oil in a small frying pan then add the cumin seeds and let them sizzle for a few seconds before adding the onion. Cook for 5 -7 minutes until the onion is softened then remove from the heat and leave to cool.
- Preheat the oven to 150C/130C fan.
- Once cooled, tip the onion and cumin mix into a bowl and add the peas, chilli, gram flour, chaat masala and chopped coriander. Stir to combine and season well with salt and pepper. Pour in 200ml water and mix well. Add the grated paneer and stir through gently.
- You will need to cook the fritters in 3 or 4 batches. Heat a 4 -5cm depth of oil in a sauté pan to 180C (check with a thermometer). When it is hot, drop spoonfuls of the mixture into the hot oil, spacing them apart. Cook for 2 -3 minutes on each side or until golden and crispy.
- Remove the fritters from the pan with a slotted spoon and drain on kitchen paper. Keep warm in the low oven while you cook the rest. Once they are all cooked, season the fritters with a little extra salt and serve with mango chutney and lime wedges on the side.
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