Spicy Onion Fritters
|Chickpea flour||1 Cup (16 tbs) (Besan)|
|Baking soda||1⁄4 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Plain yogurt||2 Tablespoon|
|Vegetable oil||2 Tablespoon|
|Cumin seeds||1⁄2 Teaspoon|
|Finely minced ginger root||1⁄2 Teaspoon (Fresh)|
|Onion||1 Medium, quartered, thinly sliced|
|Fresh cilantro leaves||2 Tablespoon, minced|
|Green chili pepper||1 Small, stemmed, seeded, minced (Fresh, Whole)|
|Peanut oil/Vegetable oil||4 Cup (64 tbs) (For Deep Frying)|
In a medium-size bowl, combine flour, salt and baking soda.
In a small bowl, combine water and yogurt.
Stir liquid into dry ingredients until batter is smooth and free from lumps.
In a small skillet, heat 2 tablespoons oil over medium heat until hot.
Add tumeric and cumin seeds.
Fry 30 seconds, stirring constantly to prevent burning.
When cumin seeds smell aromatic, remove pan from heat.
Cool 2 to 3 minutes.
Stir warm oil into batter, then stir in gingerroot, onion, cilantro and chili pepper.
Cover batter and let stand 30 minutes.
In a wok or shallow saucepan, heat 4 cups oil to 360F (180C) or until a 1-inch cube of bread turns golden-brown in 60 seconds.
Using 1 generous tablespoon of batter per fritter, drop 4 to 5 fritters into hot oil.
Fry slowly 5 or 6 minutes, turning several times to insure complete doneness.
Fritters should be dark golden-brown and have a delicate crispy coating when done.
Drain on paper towels.
Repeat with remaining batter.