Peppery Tofu Fritters with Herbs

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Tofu can be used in different ways making them quite versatile when it comes to experimenting with recipes. Today's tofu recipe is best relished in the rainy season. Though it is a deep fried preparation, the presence of oil in the final serving is almost negligible. Not only we've kept the batter delicious but have also coated tofu with select herbs to elevate the taste. It's a perfect recipe for tea time or for using it as a starter. If tofu is not available, you can use regular cottage cheese. Instead of dicing the tofu into pieces, you can also cut thin slices for the fritters. That way, the application of seasoning and herbs on tofu is much easier. So let's make these scrumptious tofu fritters for adding some spice to our tea time.

Peppery Tofu Fritters with Herbs
Peppery Tofu Fritters with Herbs
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Delicious tofu fritters

Make these simple yet tasty tofu fritters coated with a delicious and crunchy combination of semolina and gram flour which is flavored with hot spices.

Preparation Time: 20 minutes
Cooking time: 15 minutes
Servings: 5

Ingredients:
  • 500 gm tofu (diced or thinly sliced)
  • 250 gm gram flour
  • 1/4 cup semolina
  • 50 gm rice flour
  • 1 tsp cumin seeds powder (roasted)
  • 1/2 tsp dried mint leaves powder
  • 1/4 tsp paprika
  • pinch of black pepper powder
  • 1/2 tsp oregano powder
  • coriander and green chilies (for garnish)
  • canola oil for deep frying
  • salt to taste

Instructions:

  1. Take a large bowl and add gram flour, semolina and rice flour in it.
  2. Mix all three of them well with your hands.
  3. Season with oregano powder and salt.
  4. Slowly add water to whip it into a thick batter.
  5. Place all the diced tofu pieces in a large flat plate.
  6. Sprinkle cumin seeds powder, dried mint leaves powder, paprika, black pepper powder and salt over the pieces.
  7. Apply these seasoning ingredients well on the tofu pieces.
  8. Heat canola oil in a deep fry pan. Once the oil heats up, switch to the medium flame.
  9. Roll each seasoned tofu piece in the batter and fry till it turns light brown.
  10. Garnish with fresh coriander leaves and chopped green chilies. Serve immediately with a tangy sauce.

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