Kerala Shallots fritters
This easy Kerala shallots fritters recipe requires simple pantry ingredients and comes together in under 30 minutes. Pair this with tea or coffee, or enjoy them with coconut chutney and I’m sure it will become a family favorite. It's vegan and gluten-free.
Servings: 2 People
Calories:
Equipment
- Bowl
- Pan
Ingredients
- 1/2 Cup Gram flour/ Besan
- 1 Tbsp Rice flour
- Shallots 10 to 15 roughly chopped
- 1 Green chili slit, seeded, and finely chopped
- Curry leaves few chopped
- 1 tsp Red chili powder
- Asafoetida a generous pinch
- Salt as required
- Water less than 1/2 cup
- Oil to deep fry
Instructions
- Mix gram flour, rice flour, asafoetida, red chili powder, and salt in a bowl.
- Add a teaspoon of hot oil in the flour mixture and mix it with a spoon.
- Now add water little by little to make the batter. It should not be very thin or very thick.
- Chop shallots roughly into small pieces. Slit green chili, remove the seeds, and chop it finely. Removing the seeds makes the chili less spicy.
- Add shallots, green chili, and chopped curry leaves to the batter and mix it.
- Heat oil in a pan.
- When the oil is really hot, turn to medium flame.
- Drop the batter in a spoon or hand in small amounts.
- Make a note to cook it in medium flame so that it cooks inside and out evenly. Fry the fritters till it turns golden.
- Serve warm with hot chai.
Notes
- Removing the seeds from the green chilies keeps the fritters flavorful without too much heat — adjust to your spice preference.
- You can add finely chopped ginger to add flavor.