Rainbow Fritters

Ingredients:

• 1 cup chickpea flour (besan)

  
  

• 1/2 teaspoon turmeric powder

• 1/2 teaspoon cumin powder

• 1/2 teaspoon coriander powder

• Salt to taste b

  lack pepper to taste

• 1 cup mixed vegetables (such as grated carrots, finely chopped bell peppers, shredded cabbage, chopped spinach, grated zucchini, corn kernels, etc.)

• 1 small onion, finely chopped

• 2-3 tablespoons chopped fresh coriander leaves

• 1 green chili, finely chopped

• Water, as needed

• Oil for cooking

Instructions:

1. Prepare Batter:

   • In a large mixing bowl, combine chickpea flour, turmeric powder, cumin powder, coriander powder, salt, and black pepper. Mix well.

   • Gradually add water to the dry ingredients, stirring continuously, until you get a smooth batter with a pancake batter-like consistency. Let the batter rest for 10-15 minutes.

2. Prepare Vegetables:

   • In another bowl, combine the mixed vegetables, chopped onion, chopped coriander, and chopped green chili . Mix well to distribute the ingredients evenly.

3. Combine Batter and Vegetables:

   • Add the mixed vegetables mixture to the batter. Mix until all the vegetables are evenly coated with the batter.

   4. Cook

   • Cook in non-stick pan over medium heat. Drop spoonfuls of the vegetable batter into the hot oil and flatten them slightly with the back of the spoon. Cook until the fritters are golden brown and crispy on both sides, flipping halfway through.

   5. Serve:

   • Once cooked, remove the rainbow fritters from the pan and serve hot with mint chutney .