TOMAMI VEGETABLE FRITTERS with Hot India Dip and Cucumber Raita

Hot India

vegetarian

main course

medium

Stevan Paul

INGREDIENTS FOR 4 PERSONS

For the vegetable fritters:
2 eggs (M)
1 tsp. TOMAMI Hot India
250 ml full-fat milk
150 g flour (Type 405)
1 level tsp. baking powder
Salt
1 long red pepper (or a small red pepper)
1 carrot
4 broccoli florets
1 spring onion
Oil for frying

For the Hot India Dip:
1 can of diced tomatoes (425 g net weight)
50 ml TOMAMI Hot India
4 tbsp. olive oil
50 g white bread, without the crusts
6 sprigs of coriander

For the cucumber raita:
1 cucumber
200 g creamy yoghurt
1 tsp. TOMAMI Hot India
6 mint leaves

INSTRUCTIONS

1. Separate the eggs, beat the egg whites with a hand mixer until stiff. Stir the yolks with 1 tbsp. TOMAMI Hot India and the milk until smooth. Mix the sifted flour with baking powder, add to the egg dough and mix with a hand mixer. Fold in the egg whites. Salt the dough slightly and leave it to rest.

2. For the Hot India Dip, puree the canned tomatoes with TOMAMI Hot India, olive oil and the bread and coriander in a blender; season with salt. For the cucumber raita, grate the cucumber roughly and add salt. Mix yoghurt with TOMAMI Hot India. Chop the mint finely and stir in. Press the cucumber dry and stir in. Add salt to the raita.

3. Halve the pepper lengthwise, core and cut into fine strips. Peel the carrot and grate. Finely chop the broccoli; cut the spring onion into rings. Fold the vegetables into the dough.

4. Turn the oven on to 80 degrees and put a serving plate into the oven. Heat 2-3 tablespoons of oil in a large non-stick pan. Place 6-8 tablespoons of dough side by side in the pan and bake for 2 minutes over medium heat, then turn over and bake for a further 2 minutes until golden brown. Drain the finished fritters briefly on paper towels, then put into the oven to keep warm. Carry on frying in this way until the dough is used up. Serve with the dips

Preparation time: 45 minutes

A recipe from Stevan Paul.