Ingredients

• 2 Cups (250 gms) - Chick pea flour
• 1/2 cup (60 gms) - Self-raising flour
• 2 tbsp - Corn flour
• 3 tbsp - Rice flour
• 1 tsp - Baking powder
• 1 - Large potato, coarsely grated
• 1 - Large carrot, coarsely grated
• 1 - Large onion, finely chopped
• 1/4 tsp - Chilli powder
• 1/4 tsp - Cumin powder
• 1/4 tsp - Turmeric powder
• 3 - Spring onion, finely chopped
• 1 - tbsp fresh lemon juice
• 1.5 cups (375 ml) - Oil
• 1Cup (250 ml) - Water

How to Make Vegetable and Potato Fritters

• In a bowl, combine besan, self-raising flour, corn flour, rice flour and baking powder.
• Add potato, carrot, onion, chilli, cumin, turmeric, lemon juice, 1 tbsp of hot oil and enough water to a thick batter.
• Let it stand for 5 mins.
• Heat remaining oil in a frying pan over a moderate flame.
• Drop batter, 1 tbsp at a time, into the oil and fry both sides until brown.
• Drain on absorbent paper.
• Serve hot with chutney, chilli sauce or tomato sauce.