Indulge in these golden, crispy fritters bursting with the vibrant flavours of fat hen and aromatic spices. This unique twist on a classic incorporates the earthy goodness of fat hen, creating a delightful fusion of textures and tastes.
Ingredients
- 200g spring onions, finely chopped
- 150g fat hen leaves, roughly chopped
- 90g plain flour
- 60g wholemeal flour
- 5g red chilli powder
- 5g ground coriander
- 2.5g garam masala
- 2 small green chillies, finely minced
- 10g ginger-garlic paste
- 45-60ml water
- Vegetable oil for frying
- A pinch of asafoetida (optional)
- 5g sesame seeds
- 5g ground turmeric
Method
- In a large mixing bowl, combine the plain flour, wholemeal flour, red chilli powder, ground coriander, garam masala, ground turmeric, a generous pinch of salt, and sesame seeds. Mix well to ensure even distribution of the spices.
- Add the chopped spring onions, chenopodium leaves, minced green chillies, and ginger-garlic paste to the dry ingredients. Using your hands, gently massage the mixture, coating the vegetables with the spiced flour. This process helps to release the flavours and creates a cohesive batter.
- Gradually add water, a tablespoon at a time, while mixing with your hands. Aim for a thick, clingy batter that coats the vegetables well. The consistency should be such that it holds its shape when dropped from a spoon.
- Heat a generous amount of vegetable oil in a deep, heavy-bottomed pan or wok over medium heat. To test if the oil is ready, drop a small amount of batter into the oil – it should sizzle and rise to the surface immediately.
- Using your hand or two spoons, carefully drop small portions of the batter into the hot oil. Be cautious not to overcrowd the pan, as this will lower the oil temperature and result in greasy fritters.
- Fry the fritters for 2-3 minutes, gently turning them occasionally to ensure even browning. Once they achieve a rich, golden-brown colour and a crispy exterior, remove them from the oil using a slotted spoon.
- Drain the fritters on a plate lined with kitchen paper to absorb excess oil.
- Serve these delectable fritters piping hot, accompanied by a tangy tamarind chutney or cool mint yoghurt dip for a delightful contrast of flavours.
Enjoy your crispy, flavourful spring onion fritters while they’re still warm and at their crunchiest best!