Chef Gurdeep Loyal has shared a recipe for masala chickpea parsnip fritters with coconut sambol, a dish inspired by the tikki-chaat carts found across India. These carts typically sizzle fresh chickpea, potato, or lentil patties on hot plates until crisp, then top them with various chutneys. Loyal’s version brings these flavors to a home kitchen, combining the warmth of Indian spices with the sweetness of parsnips.
Spicy Coconut Sambol
The recipe begins with a coconut sambol that draws on flavors from south India. The base involves blending 60g of red chillies, about four large ones, with four tablespoons of vegetable oil and two crushed garlic cloves into a smooth paste. In a small frying pan over medium heat, 65g of desiccated coconut and two teaspoons of black mustard seeds are toasted for one to two minutes until they take on a little color.
The chilli paste is then poured into the pan with 100ml of water. This mixture is cooked for four to five minutes, allowing much of the water to evaporate and the paste to darken. A teaspoon of fine sea salt, two tablespoons of brown sugar, two tablespoons of tomato puree, and the juice and grated zest of one large lime are added. The mixture is cooked for another two minutes until it becomes a thick sambol. The sambol is then transferred to a bowl to cool. Loyal suggests adding a teaspoon of tamarind paste if more tartness is desired.
Preparing the Fritters
The fritters themselves are made by blitzing a 400g tin of drained chickpeas with the remaining tablespoon of vegetable oil in a blender or food processor until a coarse paste forms. This paste is placed in a large bowl along with two large peeled and grated parsnips, two crushed garlic cloves, two teaspoons of garam masala, two teaspoons of crushed coriander seeds, 100g of ricotta, three tablespoons of plain flour, one tablespoon of baking powder, 15g of finely chopped fresh coriander, and a half-teaspoon of salt.
The ingredients are mixed together by hand until fully combined. The mixture is then shaped into six large patties, each about 4-5cm wide and 1.5cm thick. To cook, a little vegetable oil is heated in a nonstick frying pan. The fritters are cooked in batches over medium heat for seven to eight minutes, flipping occasionally, until they are golden brown on both sides.
These fritters can be served as a snack or a more substantial supper. Loyal recommends serving them warm with a dollop of yoghurt, a generous spoon of the coconut sambol, and a wedge of lime. For a heartier meal, a fried egg or avocado can be added to the side. The dish is garnished with fresh coriander.
Source: The Guardian
