Spicy Tapioca Fritters

• 1 cup Tapioca Or Sabudana
• 1 cup Channa Dal Or Split Chickpeas Or Garbanzo
• 1 piece Ginger, Chopped Roughly
• 6 leaves Fresh Mint Leaves
• 2 whole Green Chili
• 2 Tablespoons Water
• 1 Tablespoon Salt, Or To Taste
• 1/2 cups Fresh Cilantro
• 2 Tablespoons Rice Flour
• 2 cups Oil For Deep Frying
• Coconut Chutney Or Ketchup, To Serve

1. Soak tapioca (or sabudana) and channa dal separately for an hour or two.
2. Grind channa dal with ginger, mint leaves and chilies with very little water. Make a thick dough-like batter.
3. Mix the ground mixture with soaked tapioca. Add salt, chopped cilantro and rice flour. (Rice flour makes for a crispy ambode or fritter.) Mix with a spatula and set it aside.
4. Heat oil in a pan.
5. Make a small ball from the thick dough-like batter. Flatten it a bit by pressing between your palms.
6. Once the oil is hot, deep fry both sides until browned and all the bubbles settle down in the oil. Keep the deep fried fritters in paper towels to absorb excess oil.
7. Serve warm with coconut chutney or ketchup. Enjoy.

tapioca, garbanzo, ginger, green chili, water, salt, fresh cilantro, flour, coconut

Taken from tastykitchen.com/recipes/sidedishes/spicy-tapioca-fritters/ (may not work)