Cooking With Bibi Aysha
Date: Thursday, 6 March 2025
Topic: Classic favorites: veggie savories
Recipe of the week: Pandelas (Spicy veggie fritters)
INGREDIENTS:
-2 medium-sized cucumbers, cut into half and grated. Drain the excess water and leave the water aside for the batter.
-1 cup white flour
-1 cup chana flour
-1 cup mealie meal
-1 large onion, grated
-1¹/² tsp white sugar
-1 tsp Fennel seeds (saumf)
-3 tbslp spring onions chopped, optional ingredient
-salt to taste. I added 2 tsp salt
-3 tsp ground green masala
-¹/² tsp cumin powder
-¹/² tsp coriander powder
-handful of fresh coriander, chopped
-water to make a batter
-oil for frying
METHOD:
1.Sift together the dry ingredients into a mixing bowl.
2.Now add the cucumbers, onions, and spring onions.
3.Add the excess water from the squeezed cucumbers into the mixture and add water as necessary then mix to get a batter of medium consistency.
4.Heat oil over medium heat in a large non-stick frying pan, then drop 1 tablespoon fulls of the batter around the pan.
5.Flatten the pandelas with your lifter and spread into a “pancake”.
6.Flip over and cook on both sides until golden.
7.Serve hot with a chutney of your choice.
VARIATION:
-Substitute cucumbers for 3 cups of grated pumpkin. Boil the grated pumpkin for 3 min or until tender, then drain and add to the mixture.
-Add 3 cups of grated carrots instead of cucumbers to the mixture.
