The smoked paprika gives a Mediterranean taste to this dish.
Serves: 2 people Time : ½ hour
1 big carrot
400 g of white cabbage
4 tablespoons olive oil
salt to taste
200 g of boiled chickpeas
smoked paprika to taste*
Wash the vegetables.
Slice the carrot and cut the cabbage in 4 pieces (or smaller if desired).
Boil the vegetables.
Heat the oil in a pot and sauté the boiled veggies with salt till golden.
Add the chickpeas and paprika, mix with a spoon and cook a few minutes.
*Smoked paprika is a Spanish spice speciality made from pimiento peppers that have been dried and smoked over an oak fire.
Serves: 10 people
180 g chickpea flour
1 teaspoon ground coriander
2 teaspoons salt
1 teaspoon ground turmeric
1 teaspoon chili powder
1 teaspoon Garam masala
1/2 teaspoon baking powder
4 cloves garlic, crushed
300 ml water
1,6 L oil for deep frying
1 heads cauliflower florets
4 onions or paprika, sliced into rings
Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic. Add the baking powder.
Make a well in the center of the flour. Gradually pour the water into the well and mix to form a thick, smooth batter.
Over medium high heat in a large, heavy saucepan, heat the oil to 190 degrees C° (375 degrees F).
Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels and sprinkle with Chat Masala before serving.
Enjoy with Ketchup and Podina (Mint) Chutney and a cup of tea.
It is also possible to use other vegetables such as potatoes thin sliced or whole chilis for those who like it hot.