These crispy vegetable fritters are a delightful snack or appetizer, packed with flavor and served with a spiced yogurt dip.
Combine the chickpea flour, salt, and cold water in a mixing bowl, whisking until smooth.
Ensure the batter is thick enough to coat the vegetables but not too runny.
Mix in the turmeric, chili powder, garam masala, and minced garlic into the batter.
Adjust the spices to your taste preference for more or less heat.
Fold the grated carrot, grated zucchini, and chopped coriander leaves into the batter.
Squeeze out excess moisture from the grated vegetables to prevent the batter from becoming too thin.
Heat oil in a wok over medium heat. Drop spoonfuls of the batter mixture into the hot oil and fry until golden brown.
Do not overcrowd the wok to ensure even frying.
Remove the fritters with a slotted spoon and drain on paper towels.
Place the fritters on a wire rack for extra crispiness.
Mix the yogurt, ground cumin, and paprika in a small bowl to prepare the dipping sauce.
Chill the sauce for a refreshing contrast to the warm fritters.
Serve the fritters on a plate with the dipping sauce on the side.
Garnish with extra coriander leaves for a fresh touch.
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