Vegan Tofu Amritsari Spice
A crispy, spicy tofu snack inspired by Amritsari flavors, featuring a crunchy chickpea flour batter and bold Indian spices.
Ingredients
Main Ingredients
- 400 g firm tofu, pressed and cubed Make sure to press the tofu well to remove excess water.
- 1 cup chickpea flour (besan) This will create a crispy coating.
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder Adjust based on spice preference.
- 1 tablespoon garam masala For authentic flavor.
- 1 teaspoon cumin seeds
- 1 tablespoon ginger-garlic paste
- 1/2 teaspoon salt To taste.
- 1/2 cup water Add gradually to form smooth batter.
- Oil for frying Use enough oil to submerge the tofu cubes.
- Fresh coriander for garnish Chopped for serving.
- Lemon wedges for serving
Instructions
Preparation
- In a bowl, mix chickpea flour, turmeric, red chili powder, garam masala, cumin seeds, ginger-garlic paste, and salt.
- Gradually add water to form a smooth batter.
- Dip each tofu cube into the batter, ensuring it's well coated.
Cooking
- Heat oil in a pan over medium heat.
- Fry the coated tofu cubes until golden brown and crispy on all sides.
- Remove from oil and place on paper towels to drain excess oil.
Serving
- Garnish with fresh coriander and serve with lemon wedges.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a low oven or skillet to keep crisp. Avoid microwaving if you want it crispy. For variation, bake instead of fry, spray lightly with oil, and bake at 200°C (400°F) until golden.