When I first thought it might be a meat based dish and I can’t try. To my surprise it was a dish similar to our chickpea fritters / Bonda / pakoras.
The batter is made with the chickpea flour / Besan flour / Kadalai maavu as we call in India. In Bahrain , they call it as kebab flour. The difference between the Indian and this one is adding chopped tomatoes.
This is a popular dish during Ramadan and is served at Iftar meal served along with yogurt and coriander dipping sauce.
2 cup chickpea flour
¼ tsp baking powder
1 tsp salt
¼ tsp chilli powder
a pinch of garam masala
2 green chilli
oil for frying
1 egg ( optional )
1 large onion
1 large tomato
2 garlic clove
Peel and chop onion, chop tomato , peel and crush garlic. Chop green chillies.
In a bowl mix together chickpea flour , garam masala , onion , tomato , garlic , green chilli , chilli powder , salt and baking powder.
Add in the water and mix with a ladle to a thick pouring consistency.
Keep the batter to rest for 20 minutes.
Heat vegetable oil in a deep pan / wok , pour a spoonful of batter in the hot oil and fry till golden brown by flipping in between with slotted spoon.
Place on a paper kitchen towel to remove excess oil.
Serve warm with mint yogurt dip.