Should I have put ‘bomb’ in the title I wonder?
This recipe is taken from my failsafe bible The Failsafe Cookbook by Sue Dengate but I’ve modified it a bit. It’s one of the (very) few ways I’ve been able to get my daughter to eat vegetables and if she’s not quick my husband and I eat them all – they’re so yummy!
They’re basically little parcels of vegetables covered in batter, very similar to Indian pakora. Gluten free, dairy free and failsafe!
- 2/3 cup besan (chickpea) flour
- 1/3 cup rice flour
- 1/2 tsp gluten-free baking powder
- 3/4 cup water (approx)
- 1 shallot finely chopped
- 1 clove of garlic crushed
- salt to taste
- 1 cup vegetables chopped into bite sized pieces. For failsafe use old white potatoes and other permitted vegetables. Mushrooms are my favourite if you can eat them!
- Rice bran oil
1. Combine flours, add water and mix until the batter resembles a thick pancake mixture. Getting the right consistency is key, if it’s too runny the batter won’t stick to the vegetables.
2. Add in the chopped shallot, crushed garlic and salt. Mix well.
2. Chop up the vegetables and parboil any hard ones such as potato. Ideally you want to catch them before they get mushy. Add them in with the batter, stiring to make sure they’re all coated.
3. Heat enough oil in your saucepan for shallow frying, make sure it’s quite hot (medium to high heat). Once the oil is hot use a teaspoon to scoop out a piece of vegetable making sure it’s reasonably covered in batter and drop it into the pan. Let it cook until it’s a golden brown colour and then turn once or twice as needed for all sides to be browned.
4. Cook in batches letting the finished ones drain on some paper towel. I’m not sure if it’s the rice bran oil or the batter I use but they’re never greasy like bad fish and chips.
Besan bombs are yummy on their own but I make up a sauce for the adults which is 50/50 lite sour cream and sweet chilli sauce. So my daughter doesn’t feel left out I give her some soy yogurt to dip hers into.