Prep Time 10 minutes minutes
Cook Time 15 minutes minutes
Total Time 25 minutes minutes
1. The addition of baking soda is optional but helps the fritters to puff up and the covering doesn't stick to the leaf but forms a cavity (as seen in picture above).
2. The amount of water required to make the batter will depend on the texture ie how finely it has been ground (how fine or gritty the flour is). Chickpea flour is available in varying textures to be suitable in the preparation of several sweets and savouries, so just keep adding the water in parts until you get the right consistency.
3. To test the consistency, just drop the batter from height into the bowl - it should be a thin paste like stream and form droplets while falling. If it is too runny it won't coat the slices properly. Too thick and the coating won't cook while frying.
4. It is important that the oil is maintained on a medium-high temperature. If it is too hot (high) then the fritters will brown too soon on the outside and remain uncooked inside. Reduce the heat and wait for the oil to cool till just right. If the oil is not hot enough the fritters will absorb too much oil and remain flat (un-crisp) even after frying for a long time.