Tamarind Jaggery Fritters with Spiced Coconut

Instructions

1. 1

   In a mixing bowl, combine all-purpose flour, baking soda, cardamom powder, and salt. Mix well.

   ~2 min
2. 2

   In a separate small bowl, whisk together jaggery, tamarind paste, and water until the jaggery is mostly dissolved. If using solid jaggery, you might need to heat this mixture gently to dissolve it completely, then let it cool.

   ~5 min
3. 3

   Gradually pour the tamarind-jaggery mixture into the dry ingredients, whisking continuously to form a smooth batter. The batter should be thick but pourable, similar to pancake batter. Add a little more water if too thick, or a tablespoon of flour if too thin.

   ~3 min
4. 4

   Heat about 2 inches of vegetable oil in a frying pan over medium heat until shimmering.

   ~5 min
5. 5

   Carefully drop spoonfuls of the batter into the hot oil, frying in batches. Do not overcrowd the pan.

   ~8 min
6. 6

   Fry the fritters for 3-4 minutes per side, or until golden brown and cooked through. Use a slotted spoon to remove them and drain on paper towels.

   ~6 min
7. 7

   While the fritters are frying or draining, prepare the spiced coconut topping. In a small bowl, combine grated coconut, ghee/butter, mustard seeds, curry leaves, and chopped green chili (if using).

   ~2 min
8. 8

   Heat a small skillet over medium heat. Add the coconut mixture and sauté for 2-3 minutes until fragrant and lightly toasted. Be careful not to burn the coconut.

   ~3 min
9. 9

   Serve the hot fritters immediately, topped generously with the spiced coconut mixture.

   ~1 min