Indian vegetable fritters

Serve these spicy, crunchy fritters with a dollop of yoghurt for the perfect savoury snack.

  • 30 mins cooking
  • Makes 36 Item
  • Print


Indian vegetable fritters
  • 2 cup (300g) chickpea flour
  • 2 large carrots (360g), grated coarsely
  • 1 large brown onion (200g), sliced thinly
  • 1 cup (120g) frozen peas
  • 2 clove garlic, crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1/4 teaspoon ground turmeric
  • 1/2 teaspoon gluten-free baking powder
  • 1/3 cup coarsely chopped fresh coriander
  • 1/4 cup (60ml) water
  • vegetable oil, for deep-frying


Indian vegetable fritters
  • 1
    Using hand, combine flour, carrot, onion, peas, garlic, spices, baking powder, coriander and the water in medium bowl
  • 2
    Heat oil in wok; deep-fry level tablespoons of vegetable mixture, in batches, until browned lightly and cooked through. Remove with a slotted spoon; drain on absorbent paper
  • 3
    Fritters can be served with natural yoghurt.


This recipe is vegetarian, gluten-free, wheat-free, yeast-free, egg-free and dairy-free (unless served with yoghurt). Fritters can be stored in an airtight container in the refrigerator for up to 3 days. Eat cold or reheat fritters in the microwave on HIGH (100%) for about 20 seconds

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