Indian Vegetable Fritters With Coconut Sambal Sauce - cooking recipe

Ingredients

None None Coconut Sambal
1/2 cup shredded coconut
2 None green chilies, chopped
1 clove garlic, peeled and chopped
None None Fritters
2 oz cabbage, finely shredded
2 oz green beans, trimmed, thinly sliced
2 None baby eggplants, finely shredded
1 None carrot, finely shredded
1.5 oz garbanzo bean flour
2 cloves garlic, peeled and chopped
2 tsp cumin seeds
None None Oil, for deep frying
None None Mango chutney, to serve

Preparation

To make the coconut sambal, place the coconut in a bowl, cover with boiling water and soak for 30 mins. Mix in the chilies and garlic, season to taste and set aside.
To make the vegetable fritters, combine the vegetables, flour, garlic, cumin seeds and 2 cup cold water in a large bowl. Mix well and season to taste.
Heat the oil in a wok or large, deep frying pan on high, until a droplet of batter sizzles as soon as it is added.
Working in 4 batches, lower heaped tablespoons of the mixture into the oil. Cook each batch for 4-5 mins, turning, until crisp and golden. Drain on a paper towel. Serve immediately with mango chutney and coconut sambal.