INGREDIENTS
• 1/3 CUP ALL-PURPOSE WHOLE WHEAT FLOUR(sprouted)
- 1 1/2 TSP GROUND CORIANDER
- 1/2TSP CUMIN SEEDS
• 1/2 TSP GROUND TURMERIC
• 1/4 TSP SALT
• 3 TBSP HUMMUS
• 3 TBSP ALMOND MILK
• 12 OZ/350 G POTATOES,
PEELED
• 1-2 GARLIC CLOVES, CRUSHED
• 4 SCALLIONS, CHOPPED
• 1/4 CUP CORN KERNELS
• VEGETABLE OIL, FOR SHALLOW- FRYING
ONION & TOMATO RELISH
• 1 ONION, PEELED
• 8 OZ/225 G TOMATOES
• 2 TBSP CHOPPED FRESH
CILANTRO
• 2 TBSP CHOPPED FRESH MINT
• 2 TBSP LEMON JUICE
• 1/1/2 TSP ROASTED CUMIN SEEDS
• 1/4 TSP SALT
• PINCH OF CAYENNE PEPPER
1. First make the relish. Dice the onion and tomatoes and place in a bowl with the remaining ingredients. Mix together well and let the relish stand for at least 15 minutes before serving to let the flavors blend.
2. Place the flour in a bowl, stir in the spices and salt, and make a well in the center. Add the 1tbsp of hummus and milk and mix to form a fairly thick batter.
3. Coarsely grate the potatoes, place them in a sieve, and rinse well under cold running water. Drain and squeeze dry, then stir them into the batter with the garlic, scallions, and corn. Mix to combine thoroughly.