After playing around with Indian cuisine, we came up with a western alternative to the popular Indian snack. It’s child-friendly and can be made up beforehand and rested in the fridge until you’re ready to cook them. A deep fryer makes easy work of these, but a deep saucepan filled with 10cm of vegetable oil will also do the trick.
- 125g - chickpea flour
- 25g - plain flour
- 0.5tsp - baking powder
- 300g - pumpkin, grated
- 1 - large apple, skin on, grated
- vegetable oil for frying
- Mix the chickpea flour, plain flour, and baking powder in a bowl.
- Add the water, start with half a cup, and whisk. Add more water, if necessary, until you have a mixture that is the consistency of a very thick cream.
- Mix in the pumpkin and apple.
- Heat oil in a deep fryer on the hottest setting, or in a wide, deep saucepan.
- Check the oil is hot enough by dropping a dot of batter in – if it sizzles and rises to the surface then it’s ready.
- Drop tablespoons of batter into the oil. You will need to do this in batches. Cook each one for around 4 minutes or until a deep golden. If you undercook them they will be gluggy inside so don’t be afraid to let them go a deep golden colour before removing.
- Drain on paper towel and then serve while hot with yoghurt or sour cream to dip into.