Hello Readers ! Welcome to the last post for this year !! 🙂
2016 was the fastest year I have seen. A very eventful & fruitful year. It was also a year of discovery for me :). For those who don’t know me personally, I had quit my job as an IT professional more than year back. Having no clear vision of what lies ahead the first thing I did post quitting was take a vacation to Ladakh :D. I feel travelling is like food for the soul.. You are cut off from your regular life.. You see beautiful places.. You meet new people.. Get a feel of whats happening around you.. No matter what you do life keeps moving.. Its no harm stopping yourself and becoming the audience once in a while.. 🙂
Post this, many months went by me trying to explore my interests.. few of which I am still yet to explore.. Around this time I started this Blog :). I also became a certified Yoga Teacher!! :).. Which was the best thing that happened to me in 2016. There was some self doubt as to what I am doing, about future, I missed being a techie , missed the financial freedom of a job.. But in the end I am very happy about the progress I have made :-).. eager to see what 2017 has to offer.
Kohlrabi was a mysteries vegetable for me until I made it for this recipe. I had always wondered how is tastes when cooked. Earlier this month I had been to Kodaicanal – the princess of hill stations. The markets there are full of fresh produce so I grabbed some of the yummiest avocados , carrot , radish and Kohlrabi. Some research on the vegetable led me to make this dish. To my surprise the vegetable tasted yummy raw as well ! Its sort of sweetish, peppery and very juicy! Later I ended up adding it in my pasta as well :P. These Fritters are crunchy juicy and the flavour of the vegetable definitely comes through. You can have these as a snack with some chutney or dip. You could also stuff them into a burger bun like I did for my breakfast.
Wish you all a very Happy New Year from The Vegan Birdie :-).
Makes 5-6 big fritters
1 Big Kohlrabi (grated)
1 small onion (chopped fine)
1/2 cup chickpea Flour (besan)
1/2 tsp Red chilli Pwd
1 tsp cumin pwd
1 tsp sesame seeds
1/4 cup water
Handful coriander leaves (chopped)
Salt and pepper to taste
Vegetable oil for frying
1. Wash the Kohlrabi, peeling the outer layer. Grate the vegetable and squeeze out the excess water (save this water).
2. Chop one small onion into fine pieces. Chop the coriander leaves.
3. Mix the chickpea flour, spices , sesame seeds , salt and pepper with water forming a thick uniform paste. Use the water drained out from the first step.
4. To this paste add the grated kohlrabi, onions, coriander and form a thick mixture. The mixture is sticky yet pliable with hands.
5. Form 5-6 balls from this mixture and flatten them by pressing them in-between the palms.
6. In a shallow frying pan heat oil filling the pan upto 2-3 mm completely.
7. Once the oil is hot drop the Patti’s into the pan 3-4 at a time. Allow one side to brown well before flipping the side.
8. As the sides are browning wash the corners with hot oil to get them cooked. Once browned well on both sides remove onto a paper towel.
9. In my case the oil used was sufficient for the second set to be fried. You could add more oil if needed for the second batch.
10. Squeeze some fresh lemon juice. Enjoy hot with dips.. in a burger.. anyway you like :).