Name: Chana crispies with mango raita
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 small mango, peeled, pitted and diced; 2 tbsp chopped coriander/cilantro leaves, plus extra to serve; 1 large egg, lightly beaten; 1 cm/½ in piece of fresh root ginger, peeled and finely chopped; 1 red chilli, deseeded and finely chopped; sea salt and freshly ground black pepper; 1 tbsp gram/chickpea/besan flour or plain/all-purpose flour; 1 large carrot, grated; 1 small garlic clove, crushed; 1 heaped tsp coriander seeds, crushed; 1 heaped tsp cumin seeds, crushed; 200 g/7 oz/scant 1 cup plain yogurt; sunflower oil, for frying; 1 tsp garam masala; juice of ½ lime; 400 g/14 oz can chickpeas, drained

Nicola Graimes

Chana crispies with mango raita

Preparation info

Serves
4

Difficulty
Easy
Ready in
25 min

Appears in

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

About

These crisp little chickpea fritters are flavoured with Indian spices and come with a fruity mango yogurt dip. Serve with a sliced cucumber, fennel and red onion salad and warm naan bread for a light meal.

Ingredients

400 g/14 oz can chickpeas, drained
1 large carrot, grated

Asia
India
Starter
Lunch
Spicy
Vegetarian

Method

Mix together the ingredients for the mango raita and leave to one side.
Put the chickpeas in a mixing bowl and roughly crush using a potato masher. Stir in the carrot, chilli, ginger, coriander, cumin, garam masala, flour and egg. Season with salt and pepper and mix everything together until combined.
Heat enough oil to coat the base of a large non-stick

Preparation info

Serves

Difficulty

Ready in

Appears in

Ingredients

Method