Ingredients for batter:
2 cloves garlic, finely chopped
40ml vegetable oil
2 tsp salt flakes
¼ tsp chilli powder
½ tsp ground turmeric
1 tsp garam masala
½ tsp freshly ground black pepper
100g chick pea flour (also known as Besan )
1 tsp baking powder
100ml hot water
Ingredients for the fritters:
150g sweet potato
¼ small cauliflower, chopped
¼ cup chopped coriander leaves
¼ cup finely chopped spring onion
2 litres rice bran oil for deep frying
200ml coconut yoghurt
200ml date chutney
Sprigs of fresh mint and coriander
For the batter:
Blend garlic, vegetable oil, salt and spices in a food processor. Blend in flour and baking powder, then add water and blend to a smooth batter. Scrap into a medium sized bowl, cover with gladwrap and refrigerate for 2h before using.
When ready to fry fritters, heat the oil in a deep fryer to 170℃. If you don’t have a deep fryer, half fill a 4 litre pot with the oil and heat over medium high heat to 170℃ using a kitchen thermometer.
Mix coriander, spring onions and vegetables into the batter. It should be very thick. Drop spoonfuls of the vegetable batter into the hot oil and fry, turning once until deep golden brown and cooked through. Drain on absorbent paper and keep warm in a low oven while frying the remaining batter. Once all the fritters are cooked, spread the date chutney thinly over half of the base of a large platter. Spread the other half with the coconut yoghurt. Pile the fritters in a mound over the top of the yoghurt and chutney, then scatter with the mint and coriander leaves. Serve while warm.
Date chilli and ginger chutney
375g pitted dates, chopped
60g crystallized ginger, finely chopped
1 cup white vinegar
1 cup water
½ cup brown sugar
1 tsp chilli powder
1 tsp ground cinnamon
Into a saucepan, place the vinegar, water and sugar. Stir over low heat until sugar dissolves. Increase heat and bring to boil. Add the chilli powder, cinnamon, ginger and dates. Bring back to boil, then reduce the heat and simmer for 10min, until thick. Refrigerate to store.