Dig in the enchanting flavor of fritter with chickpeas and serve with coconut chutney to introduce distinctive taste to your fritters!


Canola oil, for frying

2 cups chickpea flour

1⁄4 cup fresh cilantro, coarsely chopped

1 tsp. cumin seeds

2 Serrano chilies seeded and minced (1 Tbsp. plus 2 tsp.)

1 large yellow onion, minced

2 tsp. kosher salt, or more to taste

Coconut chutney, for serving


In a large Dutch oven or heavy-bottomed pot, add enough canola oil to reach 2 inches up the sides of the pan.

Set a deep-fry thermometer in the pot and preheat the oil to 350° over medium-high heat.

In a large bowl, combine the chickpea flour, cilantro, cumin seeds, chilies, and onion.

Using a rubber spatula, fold in 2⁄3 cup cold water to form a thick batter.

Stir in the salt.

Taste the batter and adjust the seasoning as needed.

Set a paper towel-lined plate next to the stove. Working in batches of 5 or 6 fritters, drop rounded tablespoons of batter into the preheated oil and fry until golden brown and cooked through, 5-6 minutes per batch.

Remove to the prepared plate using a slotted spoon.

Let drain, then serve warm with the chutney.

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