👨‍🍳 作り方

1. 1

   Prepare the vegetables: Wash and finely chop or grate all the vegetables. Ensure they are well-drained of excess moisture.

   💡 プロのコツ: Using a food processor with a grating or chopping attachment can speed up this process.
2. 2

   Make the batter: In a large bowl, combine chickpea flour, all-purpose flour, baking powder, salt, pepper, turmeric, cumin seeds, and garam masala. Mix well.

   💡 プロのコツ: Using both flours gives a good balance of crispiness and structure.
3. 3

   Add wet ingredients and vegetables: Add the chopped onion, green chilies (if using), minced garlic, grated ginger, chopped coriander, and spring onions to the dry ingredients. Gradually add water, mixing to form a thick batter that coats the back of a spoon. The batter should not be too runny.

   💡 プロのコツ: Start with less water and add more as needed to achieve the right consistency.
4. 4

   Heat the oil: Heat sufficient oil for deep frying in a kadai or deep pan over medium-high heat. The oil is ready when a drop of batter sizzles and floats to the surface.

   💡 プロのコツ: Maintain a consistent oil temperature for even cooking and to prevent fritters from becoming greasy.
5. 5

   Fry the fritters: Carefully drop spoonfuls of the batter into the hot oil, being careful not to overcrowd the pan. Fry in batches until the fritters are golden brown and crispy on all sides.

   ⏱️ 3-4 minutes per batch
6. 6

   Drain and serve: Remove the fried fritters with a slotted spoon and place them on paper towels to drain excess oil. Serve hot with your favorite chutney (like mint-coriander or tamarind) or a simple tomato ketchup.