These little lovelies are quick to make to accompany any curry. You can spice them up to suit your taste. This recipe is mild.
- 120g plain flour (traditionally gram flour, made from chickpeas would be used, but I don’t often have it in my pantry so I use plain flour instead).
- 1/4 teaspoon of chilli powder
- 1/4 teaspoon curry powder
- 1 teaspoon turmeric
- 1/2 teaspoon dried coriander or a handful of chopped coriander
- decent pinch of salt
- 3/4 – 1 cup of water
- 1 large onion sliced thinly
- 1 spring onion sliced thinly (preferably whizzed through the magi mix so it is very fine)
- 1/2 diced bell pepper (preferably whizzed through the magi mix so it is very fine)
- Sunflower or rapeseed oil
Sift the flour and whisk through the spices and a little salt. Whisk in the water until you have a nice thick batter free of lumps.
Add in the onions and pepper and mix well.
Heat a little oil in a frying pan, when hot add a tablespoon full of the mixture, when golden brown on the bottom and set on the top, gently flip over. When golden underneath, transfer onto kitchen paper to drain. Keep warm (uncovered) in the oven until you are ready to serve.
Scrumptious with mango and tomato chutney.