This dish has been optimized for 2 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
If the quantities are increased, the cooking time may be extended, so look again. Use water & spices sparingly at first and add more later if needed.
Heat 2-3cm oil in a small pan.
Place the chickpea flour, bicarbonate of soda, curry powder and chilli flakes into a mixing bowl. Stir in the onion, tomato, carrot, ginger, coriander and Worcestershire sauce. Gradually add just enough water to make a thick batter.
Drop spoonfuls of the batter, in batches, into the hot oil and fry for 3-5 minutes, depending on size, until puffed, golden and cooked. Drain on kitchen paper and serve warm with the dipping sauce.
Mix the mayonnaise and chutney together.
Thank you for your rating!
We look forward to your review!
You have already rated this recipe / product.
Click on the number of stars you would like to award: the higher the number, the better the rating.
Submit