Prep Time 15-20 minutes
Cook Time 5-7 minutes
150g chick pea flour
2 teaspoon of chilli powder
1 teaspoon of Garam Masala
1 teaspoon ground cumin
1 teaspoon salt
1 large onion, halved and thinly sliced
2cm piece of fresh ginger, grated
225g Green Isle Sweetcorn, thawed
225G Green Isle Garden Peas, thawed
75ml cold water (approx.)
Oil for frying
Freshly chopped mint. )
- Mix the dry ingredients together in a bowl and add the sliced onion, ginger, thawed sweetcorn and peas. Toss together and gradually add the cold water, stirring until the veg are coated in a stiff batter. You might not need all the water as the mixture should be quite thick.
- Heat the oil to 180oC. Carefully drop spoonfuls of the mixture into the hot oil and cook for 4-5 minutes until crisp and golden. Drain on kitchen paper and serve with mango chutney and minty yoghurt.