Hot Chapattis: Spicy Corn & Garbanzo Fritters
12 servings | 45 minutes
Enjoy these patties as a side dish or savory breakfast served with yogurt. Spices and herbs may be doubled or tripled as desired. For a wheat-free version, you can safely omit the whole wheat flour. In this case you should increase amount of besan.
Ingredients
- l½ cups besan (garbanzo/channa flour)
- 1 cup cornmeal
- 1 cup whole wheat flour
- ½ cup prepared mustard
- ¼ cup tamari soy sauce
- ½ cup sesame oil
- ½ cup water
- 1 large onion, diced
- 10 cloves garlic, chopped
- 1 teaspoon cayenne
- 1 teaspoon basil
- 1 teaspoon turmeric
- ½ teaspoon black pepper
- 1 tablespoon garam masala
- l ½ teaspoons cumin seeds
- 2 cups chopped vegetables (optional)
- Oil for frying
Intructions
- Combine besan, cornmeal, and wheat flour.
- Add mustard, tamari sauce, oil, and just enough water to make a sticky, thick paste.
- Add onion, garlic, and all remaining ingredients except chopped vegetables and oil for frying.
- Set aside for at least 15 minutes.
- Then add vegetables.
- Form into 4-inch patties about ½ inch thick.
- Heat ¼-inch oil in a heavy skillet and fry patties until browned on both sides (or bake on lightly oiled baking sheet at 400° for 10 minutes, flip over, and bake another 8 minutes).
- Serve with yogurt.