Special Diet

Spiced Onion Fritters with Mint and Coriander Relish

cook 30 mins
  • 3–4 onions, sliced
  • 1 teaspoon red chilli powder
  • 1 teaspoon ground turmeric
  • 2 teaspoons cumin seeds
  • 1 tablespoon coriander seeds, crushed
  • 250 g (8 oz) chickpea flour
  • vegetable oil, for deep-frying
  • sea salt
  • 8 tablespoons finely chopped mint leaves
  • 6 tablespoons finely chopped coriander leaves
  • 250 ml (8 fl oz) natural yogurt, whisked
  • 1 tablespoon lime juice
  • 1 tablespoon mint jelly
  • First make the relish by mixing all the ingredients together in a bowl, season well and chill until ready to serve.
  • Separate the sliced onions in a large bowl. Add the chilli powder, turmeric, cumin seeds, crushed coriander seeds and season with sea salt. Mix well. Add the chickpea flour a little at a time, stirring again to coat the onions. Now gradually sprinkle some cold water over this mixture, adding just enough water to make quite a sticky batter that coats the onions. Use your fingers to mix thoroughly.
  • Fill a deep, wide saucepan one-quarter full with vegetable oil and place over a high heat until it reaches 180°C (350°F) or a cube of bread sizzles and turns golden in 10–15 seconds.
  • Drop spoonfuls of the mixture into the oil. Fry in batches over medium–high heat for 1–2 minutes or until golden brown and crisp on the outside. Remove with a slotted spoon and drain on kitchen paper. Serve immediately with the relish.
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