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Fried Vegetable Dumplings

Contributed By: Admin

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2 large potatoes
2 medium onions
5 spring onions
1 green chilli
1 medium egg plant or 185 g (6 oz) spinach or cabbage
2 tomatoes
185 g (6 oz) gram flour (besan)
2 tbsps self-raising flour
2 tsps salt
2 tsps garam masala
3 cm (1 1/4 inch) piece fresh ginger, minced oil for deep frying

1.   Peel potato, parboil and cut into very small dice. Finely chop onions, spring onions, chilli, eggplant, spinach or cabbage, and tomatoes. Mix with gram flour, self-raising flour, salt, garam masala and ginger. Mix to a smooth batter, adding just enough water to make it dropping consistency. 

2.   Heat oil for deep frying and drop walnut-sized pieces of the batter into the oil and cook to a deep golden brown.

3.   Drain well, and then serve with mint chutney.


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