Recipe for Spicy Vegetable Fritters with Turmeric Yoghurt and Indian s 
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Yield:
1 servings
Ingredients:
Amount Ingredient
1 x Aubergine
8 x Cauliflower florets
2 x Courgettes
125 gm French beans, blanched and drained
----------------- BATTER ----------------
175 gm Chickpea flour
1/2 tsp Baking powder
1 tsp Cornflour
1/2 tbl Cumin, coriander, mild curry, turmeric
----------------- INDIAN SALSA ----------------
6 x Green tomatoes, seeded and diced
2 x Spring onions, shredded
1 tbl Coriander leaves
1 x Green chilli, seeded and finely chopped
----------------- TURMERIC YOGHURT ----------------
125 ml Plain yoghurt
1/2 x Clove garlic
1/4 tsp Fresh ginger, grated
Instructions:
Instructions: Place all the batter ingredients in a large bowl, mix well, then stir in enough water to form a light batter. Place all the vegetables in the batter, stir well to coat and leave for 30 minutes.

To make each of the sauces, place the ingredients in a bowl and mix together.

Heat the oil to 180C/350F or until a cube of bread browns in 30 seconds.

Drop tablespoons of the vegetables in batter, one by one, into the hot oil and fry until golden and crisp. Drain on paper towels and season lightly with a little salt.

When all of the vegetable fritters are cooked, serve hot accompanied with the Indian salsa and turmeric yoghurt sauces.

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