Recipe Indian Chickpea Fritters with Coconut Chutney
Gluten-free option
Protein-packed
Soy-free option
Refined sugar free
Nut-free option
Entertaining
Main meals
Snacks
A variation of the Indian snack called “pakora,” these little numbers are fried to crispy perfection and pair beautifully with the light, creamy dipping sauce.
You will need
Serves 4
Green Coconut “Chutney”
- 1 bunch coriander, leaves picked, washed and chopped
- 2/3 cup coconut yoghurt
- 1 clove garlic, minced
- 1 hot green chilli, finely diced
- 2 teaspoons lemon juice
- 1 tablespoon toasted shredded coconut
Fritters
- 1 1/2 cups besan flour (chickpea flour)
- 1 teaspoon cumin
- 1 teaspoon garam masala
- 1/2 teaspoon salt
- 1 cup water
- 1 small sweet potato (about 1 1/2 cups), grated
- 1/2 red onion, thinly sliced
- 1/2 cup cooked chickpeas, slightly smashed
- 1 cup coriander leaves, roughly chopped
- 1 clove garlic, finely minced
- 1 small red chilli, finely diced
- Peanut or vegetable oil, to fry
Directions
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Step 1
Place the coriander, yoghurt, garlic, chilli and lemon juice in a bowl and combine. Keep chilled and top with toasted shredded coconut just before serving.
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Step 2
For the fritters, combine the besan flour, cumin, garam masala and salt; mix together, then add the water and stir to combine. Add the remaining ingredients and set aside for 5-10 minutes to thicken slightly.
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Step 3
Meanwhile, pour the oil into a large heavy based pan, about 1 cm deep, and heat.
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Step 4
Measure out a large tablespoon of the batter and carefully lower into the hot oil. Add a few more spoonfuls to the pan, taking care to not overcrowd, and shallow fry for 5-6 minutes, until crispy and golden brown. Remove with a slotted spoon onto a cooling rack and season well with salt. Continue until all the batter has been used. Serve immediately while hot with the green coconut chutney.
Hot tip!
Serve with lime or lemon wedges and a crisp green salad.
