Check out the Indian-flavoured recipe made by @freethepickle_ to celebrate our 100th birthday!

For 20-25 fritters

Preparation: 15 mins

Cooking: 15 mins

Ingredients

For the fritter dough

170g of chickpea flour

1 tsp of salt

½ tsp of baking soda

3 tsp of sesame seeds

1 tsp of turmeric

1 tsp of cumin

1 tsp of chilli paste (more or less to taste)

½ tsp of ground ginger

½ tsp of ground coriander

1 tbsp of lemon juice

180ml of water

Vegetables

1 yellow onion (about 100g), chopped

150g of grated raw pumpkin

100g of chopped spinach

1 handful of chopped fresh coriander

For the sauce

150g of Greek yoghurt or plant-based yoghurt

1 tbsp of lemon juice

1 pinch of kampot black pepper

1 tsp of sesame seeds

3 tbsp of garlic paste (or 1 pressed garlic clove)

1 tsp of chilli paste (more or less to taste)

Preparation

Start by preparing the fritter dough: in a large bowl, mix the flour, salt and spices. Add the lemon juice, then the water little by little, while mixing. You should get a fairly thick paste.

Add the chopped vegetables to the batter and mix well.

For the sauce

Mix all the ingredients and set aside in a cool place.

For cooking

Pour about 1cm of oil in a wok. Heat oil over medium-high heat.

When it is hot, put about 1 tablespoon of the mixture in the oil, turning the fritter until is golden. It takes about 30 seconds for each side. Make sure the fritters don't touch each other too much during cooking, otherwise they may stick together.

Once cooked, place on kitchen paper. Serve quickly with the yoghurt sauce!

You can accompany these fritters with traditional condiments such as: mango chutney, garlic confit, chilli purée etc.