• Preparation Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes

• 200g mixed vegetables (carrot, zucchini, bell pepper, peas)
• 100g chickpea flour (gram flour)
• 50g plain flour
• 1 tsp garam masala
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/4 tsp chili powder (optional)
• 1 tsp salt
• 1/2 tsp baking powder
• 1 small onion, finely chopped
• 1 green chilli, finely chopped (optional)
• 2 tbsp fresh coriander, chopped
• 150ml water
• Vegetable oil for frying

Prepare the Vegetables:

• Grate the carrot and zucchini.
• Finely chop the bell pepper.
• Mix all the vegetables in a large bowl.

Make the Batter:

• In a separate bowl, combine the chickpea flour, plain flour, garam masala, ground cumin, ground coriander, turmeric powder, chili powder, salt, and baking powder.
• Add the chopped onion, green chili, and fresh coriander to the flour mixture.
• Gradually add water to the mixture, stirring continuously, until you get a thick batter. The batter should be thick enough to coat the vegetables but not too runny.

Combine Vegetables and Batter:

• Add the vegetable mix to the batter and stir until the vegetables are evenly coated.

Fry the Fritters:

• Heat vegetable oil in a frying pan over medium heat.
• Drop spoonfuls of the vegetable batter into the hot oil, flattening them slightly with the back of the spoon.
• Fry the fritters for about 3-4 minutes on each side, or until they are golden brown and crispy.
• Remove the fritters from the oil and drain on kitchen paper to remove excess oil.

Serve:

• Serve the garam masala vegetable fritters hot, with a side of chutney or yogurt dip.

• Calories: 120 kcal
• Protein: 4g
• Carbohydrates: 18g
• Fat: 4g
• Fibre: 3g
• Sugar: 2g