Gurdeep Loyal’s quick and easy recipe for masala chickpea-parsnip fritters with coconut sambol | Indian food and drink

These warmly spiced fritters are inspired by the tikki-chaat carts found all over India, which sizzle fresh chickpea, potato or lentil patties on hot-plates until crisp, then slather them with chutneys. The coconut sambol ushers forth the flavours of south India – coconut, mustard seeds and lime; add a teaspoon of tamarind paste to increase the tartness, if you like. A good dollop of yoghurt is a must, and a fried egg or avocado on the side turns these fritters into a satisfying supper.

Masala chickpea and parsnip fritters with coconut sambol

Prep 10 min

Cook 30 min

Serves 2-3

60g red chillies (about 4 large ones)

5 tbsp vegetable oil, plus extra for frying

4 garlic cloves, peeled and crushed

65g desiccated coconut

2 tsp black mustard seeds

1½ tsp fine sea salt

2 tbsp brown sugar

2 tbsp tomato puree

Juice and grated zest of 1 large lime, plus 1 lime extra, cut into wedges, to serve

400g tin
chickpeas, drained

2 large parsnips, peeled and grated

2 tsp garam masala

2 tsp coriander seeds, crushed

100g ricotta

3
tbsp plain flour

1 tbsp baking powder

15g fresh coriander, finely chopped, plus extra to serve

Yoghurt, to serve

Fried egg or avocado
, to serve (optional)

In a small blender, blitz the chillies, four tablespoons of vegetable oil and two crushed garlic cloves to make a smooth paste.

Toast the coconut and mustard seeds in a small frying pan over a medium heat for one to two minutes, until they take on a little colour. Pour in the chilli paste with 100ml water, then cook for four to five minutes, until much of the water has evaporated and the paste begins to darken. Add a teaspoon of fine salt, the brown sugar, tomato puree, lime juice and zest, then cook for another two minutes, until you have a thick sambol. Empty into a bowl and leave to cool.

Blitz the chickpeas and the remaining tablespoon of vegetable oil to a coarse paste in a blender or food processor. Put this in a large bowl with the grated parsnips, the remaining two crushed garlic cloves, the garam masala, crushed coriander seeds, ricotta, plain flour, baking powder, fresh coriander and a half-teaspoon of salt. Mix together using your hands until fully combined, then shape into six large patties, about 4-5cm wide and 1½cm thick.

Heat a little vegetable oil in a nonstick frying pan, then cook the fritters in batches over medium heat for seven to eight minutes, flipping occasionally, until golden brown on both sides. Serve warm with a dollop of yoghurt, a generous spoon of coconut sambol and a fried egg or avocado, if you like. Garnish with fresh coriander and a wedge of lime.