“Little wonders
On spoons light,
Hold it straight
And eat it right.
A bite warm
Yet cool underneath,
Soft & mushy
With a crisp sheath.
Simple yet exotic
A treat for you,
Food can be
A miracle too!”
Ingredients
For the fritters
1 small onion, grated
½ red pepper, grated
1 small carrot, grated
½ cup grated cheese (gouda, edam or cheddar)
½ cup gram flour
½ teaspoon red pepper flakes
1 teaspoon curry powder
Salt & pepper to taste
Light olive oil to pan fry
For the raita
½ cup plain yogurt
½ teaspoon roasted cumin powder
¼ teaspoon chili powder
1 teaspoon fresh coriander, finely chopped
Salt to taste
Mix all ingredients for the raita and refrigerate for 30 mins.
Mix all the ingredients for the fritters, except the oil, and knead with your hand to make a thick sticky batter. The vegetables will leave water so you won’t need to add any extra. The dough should look slightly more wet and sticky than a cookie batter, but should hold its shape when rolled into balls. Adjust the gram flour/water if the dough is too wet or dry.
Heat the oil in a non-stick pan. Make small (approx 1 inch) fritters from the dough and pan fry till crisp and golden brown on both sides. Serve hot with the cumin raita.
A simple, and a delicious snack for those last minute guests!
