A simple recipe using just three ingredients, these salted fritters are made using ajwain seeds, which have an intense caraway flavour.
- 500 g (3⅓ cups) plain flour
- 1 tsp ground ajwain (see Note)
- 1 litre vegetable oil, to deep-fry, plus extra 120 ml
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time 1 hour
Place flour, 1 teaspoon of salt, 1 teaspoon of pepper and ajwain in a bowl, mix to combine and make a well in the centre. Place extra 120 ml oil in a jug with 200 ml water and stir to combine. Gradually pour water mixture into the flour well, and mix to combine. Using your hands, mix until a soft dough forms, adding a little extra water, if necessary. Cover dough with a damp cloth and set aside for 1 hour to rest.
Divide dough into 24 equal-sized pieces. Using your hands, roll into balls. On a lightly floured work surface, roll out each ball to a 9.5 cm round. Using a small, sharp knife, make a 3 cm cut in the centre of each round.
Heat vegetable oil in a large, deep saucepan to 175°C on a cooking thermometer. Working in batches, cook rounds, turning halfway, for 4 minutes or until puffed and golden. Remove with a slotted spoon and drain on paper towel. Serve immediately.
• Ajwain seeds are available from Indian food shops and spice shops. They have an intense caraway flavour. Substitute caraway seeds.
Photography Brett Stevens. Food preparation Leanne Kitchen. Styling Vanessa Austin.
As seen in Feast magazine, September 2014, Issue 35.