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Categories:
chickpea flour salt chilli powder ground cumin baking powder vegetable oil cauliflower carrots coriander leaves sweet chilli sauce
Viewed: 63 - Published at: 4 years agoIngredients
- 200 g chickpea flour
- 1 tsp salt
- 1/2 tsp chilli powder
- 1 tsp ground cumin
- 1/2 tsp baking powder
- 1-1.5 litres vegetable oil, for frying
- 1/2 None head cauliflower, cut into florets
- 350 g carrots, sliced
- None None Coriander leaves, to garnish
- None None Sweet chilli sauce, to serve
Method
- Mix the flour, salt, chili powder, cumin and baking powder together in a bowl. Gradually whisk in 2 cups cold water until a thick, smooth batter is formed.
- Heat the oil in a large saucepan to 350°F. Dip each piece of vegetable into the batter then lower into the hot oil. Cook for 2-4 mins, depending on the size of the vegetable then remove with a slotted spoon and drain on paper towels. Garnish with cilantro and serve with chili sauce.
