Ingredients
| 1 Tbsp | Vegetable oil |
| 1 | Red onion, chopped |
| 1 | Green chilli, large, thinly sliced |
| 1 clove | Garlic |
| 1 tsp | Fresh ginger, grated |
| 1 tsp | Turmeric |
| 1 tsp | Cumin seeds |
| 1 tsp | Garam masala |
| 500 g | Pumpkin, cut into large pieces (Main) |
| 200 g | Chickpeas, tinned. Well drained and rinsed. |
| 40 g | Frozen peas |
| 2 Tbsp | Besan (chickpea flour) |
| 1 handful | Fresh coriander, roughly chopped |
| 1 | Vegetable oil, for frying |
| ½ tsp | Sea salt |
| 1 to serve | Chilli sauce |
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Directions
- Heat the oil in a frying pan set over high heat and cook the onion, chilli, garlic and ginger for 2-3 minutes, until softened.
- Stir in the turmeric, cumin and garam masala and cook for 1 minute, until aromatic. Remove from the heat.
- Cook the pumpkin in a large saucepan of boiling water for 10 minutes.
- Add the chickpeas and peas and cook for a further 2 minutes, until the pumpkin is tender.
- Drain well and roughly mash with a potato masher, making sure the chickpeas are roughly broken up.
- Combine in a bowl with the onion mixture, besan, coriander and salt.
- Fill a heavy-based saucepan one-third full with vegetable oil and heat over medium/high heat. The oil is ready when the surface of the oil is shimmering.
- Using slightly wet hands, form the mixture into walnut-sized balls and drop them directly into the hot oil, 5-6 at a time, and cook until golden.
- Transfer to a plate lined with kitchen paper. Serve with hot chilli sauce for dipping, if liked.
