This recipe is slightly more labour intensive as I make fresh chickpea flour but I promise the taste is so worth it! I was craving Indian food and pakoras in particular, so I thought I’d see how this dish turned out- the nutty flavour of the chickpeas gives for wonderful depth and the mint sauce gives it some added moisture.
- The actual fritter is made from 65g fresh chickpea flour, one egg, 50ml milk and 80g grated courgette. Spice the batter with chilli powder, garam masala and cumin seeds and mix up.
- Heat a ceramic pan and fry small fritters.
- When you turn them over add in a splash of lemon juice and press down so they are thin and flat so they can cook through.
- Serve with mint yoghurt sauce- can also reserve a bit of veg allowance to grate some cucumber in and turn it into a raita.
For the chickpea flour:
- Rinse and drain a can of chickpeas.
- Once excess water has drained, roast them with no seasoning on grease proof paper for 20 mins at 200c.
- Let them cool and then grind using a spice/coffee grinder. A flour will form and leave it on a flat plate to dry out a bit.
- 1 standard can of chickpeas will yield 130g of chickpea flour. Use half for this recipe and store the other half in the freezer to prevent spoilage.
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