Straight from Vegan Richa | Serves: 3 | Time: ~1 hour
Broccoli Fritters: Makes 9-10 small fritters
1/2 cup Chickpea flour
1/4 tsp salt
1/4 tsp garam masala
1/4 tsp baking powder
1/4 cup water
1/2 cup finely chopped #broccoli loaded
1/4 cup Greek style So Delicious plain coconut yogurt
1/4 cup So Delicious plain coconut milk yogurt
1/4 cup chickpea flour
1/4 tsp turmeric powder
1/4 tsp red chili powder
1/2 tsp salt
1 cup water
2 tsp oil
1 tsp cumin seeds
1/4 tsp fenugreek seeds methi seeds
2 dry red chilies or flakes to taste
1/2 inch of ginger chopped (I used ginger powder)
4-5 cloves of garlic chopped
a generous pinch of hing/asafetida
Mix all the dry ingredients well. Add the water and mix into a thick pasty batter. Add finely chopped Broccoli and mix to coat. Add chopped green chili for spicier fritters.
Drop Tablespoon full blobs on parchment lined sheet.
Bake at pre-heated 410 degrees F / 210ºc for 18 minutes. Broil on Low for half a minute for a more brown fritter.
In a bowl, whisk the yogurts to make them smooth. Add chickpea flour, turmeric, chili powder, salt and mix to combine well so there are no lumps. Add water and whisk to combine into a thin mixture.
In a medium pan, add oil and heat on medium. Add cumin seeds and let them cook for a half a minute Add ginger, garlic, fenugreek seeds and red chili. Mix and cook for another 2 minutes until garlic is golden. Add t
he yogurt chickpea mixture and bring to a boil.
The Kadhi will thicken considerably. Add more water if you like a thinner consistency.
Reduce heat to low and cook for another 4-5 minutes so the chickpea flour is well cooked. Taste and adjust salt and spice.
Soak the fritters in the yogurt gravy or serve fritters topped with a good amount of gravy like biscuits/dumplings.
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96 oz of water
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