Vegetables in Dough

Ingredients

• 200 g chickpea flour
• Salt
• 1 pinch chili powder
• 1 tsp curry powder
• 1 tsp cumin (ground)
• vegetable oil (for the dough and frying)
• 400 g yellow beetroot
• 400 g parsnips

Instructions

1. 1.

   Whisk 175 g flour with 1 tsp salt, chili, curry, cumin, 1 tbsp oil and about 250 ml water into a smooth batter. Let rest for about 10 minutes.

2. 2.

   Meanwhile peel the yellow beetroot and parsnips and cut them into bite‑sized slices or sticks. Blanch in salted water for about 5 minutes, then shock in cold water and pat dry. Toss in the remaining flour, coat with the batter, and fry portions in hot oil (≈170 °C) for 3–4 minutes until golden brown. Drain on paper towels and serve.