Chana crispies with mango raita


Preparation info

  • Serves


    • Difficulty


    • Ready in

      25 min

Appears in

The Part-Time Vegetarian: Flexible Recipes to Go (Nearly) Meat-Free

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.


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


  • 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