Ingredients:
95g (1 cup) besan (chickpea flour/Bengal gram flour)
1 1/2 tsp ginger paste
½ tsp red chilli powder
1 1/2 tsp turmeric powder
2 1/2 tsp baking powder
Salt, to taste
2 green chillies, finely chopped (optional)
160ml (⅔ cup) water
oil for deep frying
Method:
In a bowl, mix together the chickpea flour, ginger paste, chilli powder, ground turmeric, baking powder, salt to taste and chopped chillies. Stir well with a fork to combine.
Form a well in the centre, add the water and blend to form a smooth batter. You want a batter that's sticky to the touch and just about solid so you can pick it up with your hand (but you don't want it too stiff).
Heat oil in a wok, deep fryer or large pan to a depth of about 5cm (2 in). When the oil is hot, shape balls about 4cm (2 1/2 in) in diameter and drop into the hot oil (don't over crowd and cook in batches if needed).
Fry, turning occasionally with a slotted spoon until nicely browned all over then remove and set aside to drain on kitchen paper. Fry the next batch in the same way.
Serve warm accompanied by pudina (mint) chutney.
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