Spiced Cornbread Fritters


1/2 cup of chickpea flour (gram flour)
1⁄2 cup of ground cornmeal
2 green chili’s chopped
2 tsp of Maani’s Curried Chickpea Spice Blend
3 Tbsp of Chopped Cilantro
Salt and Pepper
2 Tbsp of Canola Oil
2 cups of water

Yogurt Dipping Sauce:
1⁄2 cup of sour cream
1⁄2 cup of greek yogurt
1 Tbsp grated lemon zest
2 Tbsp of fresh lemon juice
1 small garlic chopped
salt and pepper
Combine everything together and
mix to make a smooth yogurt sauce.


  1. Heat the 2 cups of water in a large fry pan over medium heat and add the Maani’s Spice Blend, salt and pepper.
  2. Turn the heat to low and mix in the chickpea flour and cornmeal and mix vigorously to ensure there are no lumps for approx. 5 minutes. If
    there are a few small lumps that’s okay. Once this becomes a thick mixture stir in the green chili’s and pour onto a cookie sheet and chill for
    20 minutes in the fridge to allow to set.
  3. Once the chickpea mixture is cold it’ll still be pliable; cut it into thick strips.
  4. Next heat up another fry pan over medium heat with the oil and fry the chickpea pieces in batches until golden brown on all sides.
  5. Transfer onto paper towels and sprinkle with salt and pepper. Serve this with a mint chutney or yogurt dipping sauce as a yummy snack.

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