June has been a month of abundant poppy blossoms, big, round, buzzing bees and cool, misty, chalky mornings.
~ Oriental Brillant Poppy (Papaver orientale)
carrot coriander fritters
preparation 30 minutes
15 – 18 fritters
ingredients
¾ cup/90g chickpea flour
¼ tsp freshly ground black pepper
½ tsp fine rock salt
½ tsp turmeric powder
½ tsp cumin seeds
½ tsp coriander seeds
1 chilli, finely chopped
pinch asafoetida powder
¾ cup/145g water
3 – 4 medium/350g carrots
½ cup/20g fresh coriander
peanut oil/ghee for frying
preparation
- Dry roast the cumin and coriander seeds in a small pan. Set aside to cool, then roughly grind in a mortar and pestle.
- In a medium bowl, measure the chickpea flour; add salt, pepper, turmeric powder, ground coriander and cumin, chilli, and a pinch of asafoetida powder—stir to combine.
- Pour in the water and whisk together until smooth. Set aside. The mixture will be sticky.
- Top, tail, and scrub the carrots. Grate them, either with a box grater or using the shredding blade of a food processor. Place them in the bowl with the chickpea batter, along with the chopped coriander. Stir to combine; the mixture will be quite dry. Allow to sit for 5 – 10 minutes for the water to come out of the carrots.
- Heat the oil in a cast-iron skillet over medium heat. When hot, place a heaped tablespoon of the batter in the oil. Spread a little to make a round, flatter shape.
- Cook them over medium-high heat until the edges turn golden, about 3 – 4 minutes. Flip the fritters and fry for another 2 – 3 minutes. Drain briefly on a paper towel. Best served immediately with the avocado raita or spicy pickle, also nice alongside coriander leaf vanghi bath.
