Roasted Red Pepper and Tomato Chutney
- medium
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Hari says
These were always served as the vegetarian option at weddings and I did feel sorry for those vegetarians, because when everyone else was indulging in spicy tandoori chicken and lovely lamb kebabs, they were just eating a few spiced spuds. I now realise I've spent too many years missing out on what is in fact a wonderful snack. In my version, the potato cake is seasoned simply with ginger and garam masala (I like mine with a touch more spice, but just make them to your own tastes) and the chickpea batter makes them light and crisp on the outside and soft and spicy in the middle. I love making these as they are all about getting your hands really into the food and slopping batter all over the place. Well, that's how my kids like to help.
I like these with either a fresh zingy mint chutney on a warm sunny day or a warming chilli tomato chutney on a cosy cool evening.
Typical values* | per Serving |
---|---|
Calories | 107 |
Fat (g) | 1 |
of which saturates (g) | 0.1 |
Carbohydrates (g) | 21.4 |
of which sugars (g) | 0.9 |
Fibre (g) | 2.5 |
Protein (g) | 4.5 |
Salt (mg) | 0.03 |
Hari Ghotra
Chick pea flour is a very common ingredient in Indian cooking and this is what I am using to make the batter in this recipe. You will find it in Indian grocery shops as well as some of the larger supermarkets too. It's called Besan so do get some. It a great Indian staple to have in the cupboard great for thickening, making pakora and its gluten free. Let me know how you get on. Thanks Hari
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