Ingredients with Measurements:
- 1 cup gundruk, soaked and drained
- 1 cup besan (gram flour)
- 1/2 cup rice flour
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- Salt to taste
- Water as needed
- Oil for frying
Special equipment needed:
- Deep frying pan
- Slotted spoon
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, combine the soaked and drained gundruk, besan, rice flour, cumin powder, coriander powder, turmeric powder, red chili powder, and salt.
2. Gradually add water to the mixture and whisk until a thick batter is formed.
3. Heat oil in a deep frying pan over medium heat.
4. Using a spoon, drop small portions of the batter into the hot oil and fry until golden brown.
5. Remove the fritters from the oil using a slotted spoon and place them on a paper towel to drain excess oil.
6. Serve hot with your favorite chutney or sauce.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
5. Temperature:
- Medium heat
Serving size:
- 4-6 people
Nutritional information:
- Calories: 150 per serving
- Fat: 5g
- Carbohydrates: 20g
- Protein: 6g
Substitutions for ingredients:
- Instead of gundruk, you can use spinach or kale.
- Instead of besan, you can use all-purpose flour or rice flour.
- Instead of rice flour, you can use corn flour or wheat flour.
Variations:
- You can add chopped onions, green chilies, and cilantro to the batter for added flavor.
- You can also add grated cheese to the batter for a cheesy twist.
Tips and tricks:
- Make sure the oil is hot enough before adding the batter to prevent the fritters from sticking to the bottom of the pan.
- Do not overcrowd the pan with too many fritters at once as this can lower the temperature of the oil and result in soggy fritters.
Storage instructions:
- Store the leftover fritters in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the fritters, place them in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the fritters on a platter with a variety of dipping sauces for a colorful and appetizing presentation.
Garnishes:
- Garnish the fritters with chopped cilantro or parsley for added freshness.
Pairings:
- Serve the fritters with a refreshing cucumber and mint raita or a tangy tamarind chutney.
Suggested side dishes:
- Serve the fritters with steamed rice or a side salad for a complete meal.
Troubleshooting advice:
- If the batter is too thick, add more water to achieve a smooth consistency.
- If the fritters are too oily, drain excess oil on a paper towel before serving.
Food safety advice:
- Make sure the oil is not too hot to prevent burns or fires.
- Use clean utensils and equipment to prevent contamination.
Food history:
- Gundruk is a traditional Nepali food made by fermenting leafy greens and drying them in the sun. It is a popular ingredient in Nepali cuisine and is often used in soups and stews.
Flavor profiles:
- The fritters have a crispy exterior and a soft and savory interior with a hint of tanginess from the gundruk.
Serving suggestions:
- Serve the fritters as an appetizer or snack for a party or gathering.
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Region: Nepalese