Usually the vegetable fritters are made using besan or chickpea flour. I made them using the wheat flour just like how I did for gobis in Gobi manchurian.I baked them rather than deep frying. They turned out good and it makes a good snack which is oil-free. You can use any vegetables you like.I have used potato, brinjal and used the leftover batter by adding chopped onions for making onion fritters.You can use besan instead of wheat if you like. I tried using wheat flour as an experiment.
|Baked Vegetable Fritters|
1/2 cup Wheat flour
2 small potatoes
1 large brinjal
1/2 cup onion, chopped
1/2 tsp chilli powder
1/2 tsp cumin seeds (optional)
1/4 tsp pepper powder
A pinch asafoetida
few coriander leaves chopped (optional)
Cut the potatoes and brinjal into thin slices.
Preheat the oven to 400F.Line a baking tray with aluminium foil.
Spray some oil using cooking spray or apply with hand.
In a bowl, add wheat flour, chilli powder, cumin seeds, pepper powder, asafoetida and salt.
Make a thick batter by adding a little water at a time.The batter shouldn't be too thick or too watery.Finally add the coriander leaves and mix well.
Now dip the vegetable slices into the batter and arrange as a single layer on the baking tray.I put the chopped onions in the leftover batter. Then mixed it well, took a small amount and placed it on the tray.
Bake for about 25-30 minutes or until they turn brown. In between, remember to flip them to other side so that it gets baked evenly.
Serve with tomato ketchup or Mint chutney.
Sending this to the FAST FOOD, NOT FAT FOOD event at Now Serving.