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Wheat Flour Fritters

Actually this is another recipe I tried and this is the first time I am blogging ever from my brand spanking new Chromebook laptop. Actually it really behaves just like an android tablet but it is chrome os. Ok this is enough said on this matter matter and now let’s talk about why we are really here. We are here because of this post and I want to add this is a very simple recipe.

Alrighty then now you will need a mini processor for this as well as a cutting board, a knife, small mixing bowl, a cast iron skillet for frying,a wooden spoon for stirring, a spatula for turning and a skimmer and a paper towel lined plate. The ingredients are rough chopped and added to the mini processor are 1 onion or shallot, 1 green chili, 1 clove of garlic with the peels removed and 1 small piece of ginger and put in the mini processor to pulse until they are in tiny pieces and set this aside. It should be finely minced. Also if you wish you can add 1 pinch of cilantro before grinding.

Now in a mixing bowl add 1 cup of whole wheat flour and 1/2 cup of rice flour, 3 pinches of baking soda, 1 pinch each of pink salt, paprika, red chili powder and turmeric. Stir with a wooden spoon and add the contents of the mini processor in to the wheat flour mixture, stir and add 1/4 cup of water a little at a time until you have a smooth lump free thick batter.

While the stove is on high heat it is a must that you heat up the cast iron skillet until it turns hot then add 1/4 cup of either peanut or sunflower oil. Let this get hot and add the batter by the tablespoonfuls in batches of 3 or 4 then let them cook until you see they are brown at the bottom and slightly dry on top before you start to flip them. Let them cook on the other side as well until this too gets golden brown and it is done on the inside. You may need to lower the heat to medium at this point. This whill take at least 3 minutes per side and keep flipping until the fritters are done then take a skimmer to remove them from the oil when they are done and place them on a paper towel lined plate. Repeat until there is no more batter left remaining. Serve with chutney of choice and chai at tea time.

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