Crispy and delicious pumpkin flower fritters made with a spiced chickpea flour batter.
Chefadora AI has the answer - timers, swaps, step-by-step help.
In a bowl, combine chickpea flour, chopped green chili, red chili powder, chopped coriander, ginger, and garlic.
Gradually add water to the mixture, stirring to form a smooth batter.
Clean the pumpkin flowers thoroughly and wash them.
Dip each flower into the batter, ensuring it is well-coated.
Deep fry the coated flowers until they are crispy and golden brown.
Remove from oil and drain on paper towels.
Ensure the batter is smooth and free of lumps for even coating.
Adjust the spice level by varying the amount of green chili and red chili powder.
Can I use a different type of flour?
Chickpea flour is traditional for this recipe, but you can experiment with other flours like rice flour for a different texture.
How do I clean pumpkin flowers?
Gently rinse the flowers under running water and remove any dirt or insects. Pat them dry with a paper towel.
Can I make the batter in advance?
It's best to make the batter fresh to ensure the fritters are crispy, but you can prepare the dry ingredients in advance.
What oil is best for frying?
Use a neutral oil with a high smoke point, such as vegetable or canola oil, for frying.
Are these fritters gluten-free?
Yes, as long as you use chickpea flour, the fritters are gluten-free.
