Halwai March 16, 2021

Ingredients:

• 1 – large Potato
• 1 – small Cauliflower
• 1 – small red Capsicum
• 1 – medium Onion
• 2 – Cabbages or 5 Spinach leaves
• 1/2 cup – sweet Corn kernels, parboiled
• 2 tsp – Garam Masala
• 2 tsp – ground coriander
• 1.5 cup – besan
• 3 tbsp – flour
• 1 tsp – bicarbonate of soda
• 1 tsp – chilli powder
• 1 tbsp – Lemon juice
• Vegetable oil for deep frying

Method:

  1. Boil the potato until just tender, peel and chop finely.
  2. Finely chop cauliflower, capsicum and onion.
  3. Shred the cabbage or spinach.
  4. Make a creamy batter of the remaining ingredients with cold water.
  5. Add the vegetables and mix in evenly.
  6. Heat the oil.
  7. Drop a tablespoonful of the mixture into the oil, about eight at a time, to fry until golden brown.
  8. Remove to a plate covered with absorbent paper.
  9. Serve hot with sweet mango chutney or tamarind sauce or tomato ketchup.

Recipe courtesy of Meena