Summary

Ingredients

• 1 large potato (s)
• 1 small cauliflower, 2 cabbage leaves
• 1 red pepper (s)
• 1 medium onion (s)
• water
• 80 g corn kernels, drained very well
• 2 teaspoon garam masala
• 2 teaspoons coriander powder
• 200 g chickpea flour
• 1 teaspoon baking soda
• 1 teaspoon chili powder
• 1 tablespoon lemon juice, freshly squeezed
• Oil or fat for deep-frying

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Instructions

1. First cook the potatoes until soft, peel them and finely chop them. Finely chop the cauliflower, paprika and onion. Also cut the cabbage leaves very finely.
2. Prepare a creamy batter with all the other ingredients in cold water (similar in consistency to pancake batter). Fold in all the vegetables and stir well.
3. Heat the deep-frying oil or fat to approx. 200 ° C. Then cut off small portions of the mixture with a tablespoon, press flat with your hand and pour into the hot oil. Bake until golden brown, remove and let the fat drip off on a piece of kitchen paper.
4. Serve hot. This goes well with curry sauce, mango chutney or other sweet or spicy sauces.