Anglo-Indian Spiced Fritters with Chutney

Ingredients

In this adaptation, the traditional Serbian uštipci are transformed into Anglo-Indian spiced fritters. The original recipe is infused with Anglo-Indian flavors by incorporating a unique blend of spices and herbs. Additionally, the fritters are served with a tangy chutney, which adds a distinct Anglo-Indian twist to the dish. We alse have the original recipe for Uštipci s lučinicom, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 cup (60ml) plain yogurt 1/4 cup (60ml) plain yogurt
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh cilantro
• Vegetable oil, for frying Vegetable oil, for frying
• For the chutney: For the chutney:
• 1/2 cup (120ml) tamarind pulp 1/2 cup (120ml) tamarind pulp
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 2 tablespoons chopped fresh mint leaves 2 tablespoons chopped fresh mint leaves
• 1 tablespoon chopped fresh cilantro 1 tablespoon chopped fresh cilantro
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/4 teaspoon salt 1/4 teaspoon salt

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 5g (Saturated Fat: 0.5g)
• Carbohydrates: 47g (Sugars: 3g)
• Protein: 6g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a large bowl, combine the flour, baking powder, cumin, coriander, turmeric, chili powder, salt, and black pepper.
2. 2.
   Add the yogurt, water, and chopped cilantro to the dry ingredients. Mix well until a thick batter is formed.
3. 3.
   Heat vegetable oil in a deep pan or skillet over medium heat.
4. 4.
   Drop spoonfuls of the batter into the hot oil and fry until golden brown and crispy on both sides. Remove the fritters from the oil and drain on a paper towel-lined plate.
5. 5.
   For the chutney, soak the tamarind pulp in water for 10 minutes. Squeeze the pulp to extract the juice and discard the solids.
6. 6.
   In a blender, combine the tamarind juice, mint leaves, cilantro, ginger, sugar, cumin, and salt. Blend until smooth.
7. 7.
   Serve the spiced fritters hot with the tangy chutney on the side.

Treat your ingredients with care...

• Tamarind pulp — If you can't find tamarind pulp, you can substitute it with tamarind concentrate or paste. Adjust the quantity according to taste, as the concentration may vary.
• Turmeric powder — Be cautious while handling turmeric powder, as it can stain surfaces and clothing. Use gloves or wash your hands immediately after handling.

Tips & Tricks

• For extra flavor, you can add finely chopped onions or grated carrots to the fritter batter.
• Adjust the spice level by increasing or decreasing the amount of chili powder in the batter.
• To make the fritters even crispier, you can add a tablespoon of rice flour to the batter.
• If you prefer a smoother chutney, strain it through a fine-mesh sieve before serving.
• These fritters are best enjoyed immediately after frying for maximum crispiness.

Serving advice

Serve the Anglo-Indian spiced fritters as an appetizer or snack. They can be enjoyed on their own or with the tangy chutney on the side. Garnish with fresh cilantro leaves for an extra pop of color.

Presentation advice

Arrange the spiced fritters on a platter, garnished with cilantro leaves. Place a small bowl of the tangy chutney in the center for dipping. Serve with colorful cocktail picks for easy handling.