Thursday 28 May 2015

Aloo Gobi Fritters.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

I would love to say that my fridge is always stocked with the freshest veggies, but let's be honest, that is not always the case.

Like on Tuesday, when I had to deal with a limp half cauliflower.
Not the most inspiring start to lunch.

Especially after having mowed my parent's obstacle-course of a lawn. After posting this recipe, I'm off to research wireless lawn mowers. Do they exist? I really hope so since wires were the bane of my life on Tuesday.

Thankfully these aloo gobi fritters had already been mixed and shaped before I went out to mow. All that was left to do was fry them!

These fritters were first made back in April when my Mother was faced with another sorry-looking cauliflower in the fridge. She made these with it for lunch one day and everybody loved them.

Their closest relation is probably the aloo tikki. However, ours is kicked up a few notches on the veggie-scale with cauliflower (a reference to this curry) and peas (because I love them). For spice, crushed red chilli and ground coriander feature. And, for freshness and extra zing, two staples in our fridge, fresh coriander and green chillies. 
You can make these gluten-free fritters a million and one different ways but I can guarantee that you'll make them again and again.

Vegetarian Snacks, previously: Smoky Sweet Potato and Chickpea FrittersVegetable PakorasPotato and Peas SamosaMexican Grilled CornCourgette and Feta FrittersPotato Hash Browns.

A Simple List of Ingredients:
1. Cauliflower
2. Potatoes
3. Peas
4. An Egg
5. Green Chillies
6. Fresh Coriander 
7. Crushed Red Chilli Flakes
8. Red Chilli Flakes
9. Ground Coriander
10. Cornflour
11. Salt
12. Black Pepper

Bismillah, let's begin!

First job, cook the potatoes and cauliflower. Take 5 medium Potatoes. There are four here but my Mother informs me that she added an extra one in.

And, the reason this recipe was actually made? This cauliflower found in the fridge after the other half was used in a veggie curry last week.

Take 1/2 small Cauliflower. As I said earlier, you could make these fritters in so many ways - maybe with carrots, turnip or sweet potato?

Anyway, we used potato and cauliflower.

Peel the potatoes and slice them. Cut the cauliflower into florets.

Boil them in a pan of water until tender.

Once cooked, drain and let them cool completely. Place them into a large mixing bowl.

Now, let's add the good stuff. First, a handful Fresh Coriander.

Give it a fine chop and add it to the bowl.

Then, take 4 Green Chillies. These were fresh ones which we had frozen because we bought too many - true story.

Finely slice them and throw them in!

Next, the seasonings. Add 1 teaspoon Salt.

In goes, 1/4 teaspoon Black Pepper.

Next up, red chilli flakes.

Measure out 1 teaspoon Red Chilli Flakes.

And, throw it in. Remember that all these spices are to taste so be sure to adjust accordingly.

Next, 1/2 teaspoon Crushed Red Chilli Flakes. These are chilli flakes but crushed! You could also use chilli powder.

Then, the Mother's favourite, ground coriander!

In goes 2 tablespoons Ground Coriander.

Finally, 2 tablespoons Cornflour.

Put on plastic gloves and get mashing.

Mash everything together until well combined.

Like this!

At this point, you could also stir in a handful Frozen Peas. I dotted them on top later.

Also, this is a good time to taste the mixture for seasoning.

To form the patties, use a little water on your hands to help you.

We shaped our patties into a medium size but you could do what you like!

I added the peas at this point.

A handful of Frozen Peas.

Stir them into the mixture.

Or dot them onto the top.

This dotting came about because the first time we made these, we forgot to add the peas and ended up sticking them on whilst the patties were frying.

Speaking of frying, it's time to do just that!

Heat a few tablespoons Vegetable Oil in a frying pan over a medium heat.

Take 1 Egg.

Give it a crack and a beat.

Fry the patties in batches.

Once in ...

... give the top a brush with the beaten egg.

Side note: You could dip them in beaten egg before going into the pan and you could also give them a coat with breadcrumbs - that is also really tasty.

When they're golden on one side, flip and brush the second side with beaten egg.

Let the patties fry until golden brown and crisp.

When this happens ...

.. get them out and drain on paper towels. Fry the rest in this way too.

And we're done! These patties are super yum - crispy on the outside and fluffy, spicy and zingy inside. Serve them with your favourite chutney and sauces - here we ate them with tamarind chutney and this olive oil yoghurt dip.

Full Written Recipe:

Aloo Gobi Fritters.

Prep Time: About 25 minutes.
Cook Time: About 10 minutes.
Serves: Makes 13 patties.

5 medium Potatoes, peeled and sliced
½ small Cauliflower, cut into florets
Handful Fresh Coriander, finely chopped
4 Green Chillies, finely sliced
1 teaspoon Salt
¼ teaspoon Black Pepper
1 teaspoon Red Chilli Flakes
½ teaspoon Crushed Red Chilli Flakes
2 tablespoons Ground Coriander
2 tablespoons Cornflour
Handful Frozen Peas
1 Egg
Vegetable Oil, to fry


Boil the potatoes and cauliflower in a pan of water until tender. Drain and let them cool completely.

Place the cooked potatoes and cauliflower into a large mixing bowl and add the fresh coriander, green chillies, salt, black pepper, chilli flakes, crushed red chilli flakes, ground coriander and cornflour.

Put on plastic gloves and mash everything together with your hands until well combined. Stir in the peas at this point too.

Using wet hands, shape the mixture into patties and dot them with more peas, if you like.

Beat the egg in a bowl. Heat the vegetable oil in a frying pan over a medium heat. Place the patties into fry. Brush each side with the beaten egg and fry until golden brown.

Drain on paper towels and serve immediately with your favourite chutney and sauce. Enjoy!

This Time One Year Ago:

This Time Two Years Ago:

Keep me in your duas, please, and enjoy your fritters,


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