1 C gram flour, heaping
1 tsp salt
pinch of baking soda
1/4 C ground rice
1 tsp fennel seeds
1 tsp cumin seeds
2 green chiles, finely chopped
2 large onions, sliced into half rings and seperated
1 C fresh cilantro (including stalks), finely chopped
1 C water, scant
oil
Directions
Sift flour into bowl and add salt, baking soda, ground rice, fennel, and cumin.
Mix thoroughly, then add chiles, onions, and cilantro.
Gradually pour in the water and mix until a thick batter is formed and all ingredients are coated.
Heat enough oil for deep frying to between 340 & 350 degrees.
Spoon batter into oil in 1/2 Tbsp amounts, until one layer forms. Do not overcrowd.
Reduce heat slightly and cook for 8 to 10 minutes, until golden brown and crisp.
Remove and drain on paper towels.
Continue frying in batches until done.
Notes
Recommended to keep fritters warm in oven while doing additional batches.
Recipe from Indian: A Culinary Journey of Discovery
