On the day of Diwali, a complete feast in cooked at home; somethings fresh, somethings fried, somethings boiled and somethings steamed.
The fried components are normally poppadoms and vegetable pakoras/bhajiyas (also known as batter dipped vegetable fritters). Similar to tempura, you can opt for more or less any vegetable of your liking, be it aubergines, potatoes, bottle gourd or cucumber.
I love cucumber fritters; crisp on the outside and tender soft from the inside. Usually mum cooks these in huge quantities when we are at home, for tea time snacks. We keep munching on them while she fries them.
I guess its their tiny bite size proportions that adds to the irresistibility of eating it endlessly.
No points for guessing, I ended up making cucumber fritters for my Diwali feast.
Looking for a light yet somewhat greasy snack? Fritters is the way to go.
- Cucumber – 1, peeled, sliced to medium thickness
- Chickpea flour – 2/3 cups
- Rice flour – 4 tbsp
- Water – 1/2 cup
- Salt – to taste
- Turmeric powder – a pinch
- Chilli powder – to taste
- Asafoetida – 2 tsp
- Oil – 2 tsp + more for frying
Tamarind sauce: To serve
- Click on link for recipe
- Sift chickpea flour and rice flour into a bowl
- Add salt, turmeric powder, red chili powder and asafoetida to it and mix well
- Add 1/4 cup water and mix to a smooth paste
- Add remaining water and whisk well to ensure a smooth batter with no lumps
- Add 2 tsp oil to the batter, mix and keep aside (you will notice the batter gets a glossy texture after incorporating the oil)
- Heat the pan with oil under medium flame
- Test the oil – drop a small drop of batter into the oil. If it comes on top after 2 seconds, the temperature is perfect to get started (Note: If it fizzes up immediately the oil is too hot and needs to be cooled a bit. Similarly, if the batter takes a much longer time, the oil is not hot enough)
- Dip the cucumber slices into the batter, ensuring it is well coated on all sides
- Gently slip it into the pan
- Fry 4-5 fritters at one go, ensuring that they are not overcrowded
- Flip the sides over for both ends to cook equally
- Fry fritters till they are golden brown on both sides
- Place them on absorbing paper to extract excess oil
- Serve hot with tamarind sauce