Hot Chapattis: Spicy Corn & Garbanzo Fritters

Enjoy these patties as a side dish or savory breakfast served with yogurt. Spices and herbs may be doubled or tripled as desired. For a wheat-free version, you can safely omit the whole wheat flour. In this case you should increase amount of besan.


  • l½ cups besan (garbanzo/channa flour)
  • 1 cup cornmeal
  • 1 cup whole wheat flour
  • ½ cup prepared mustard
  • ¼ cup tamari soy sauce
  • ½ cup sesame oil
  • ½ cup water
  • 1 large onion, diced
  • 10 cloves garlic, chopped
  • 1 teaspoon cayenne
  • 1 teaspoon basil
  • 1 teaspoon turmeric
  • ½ teaspoon black pepper
  • 1 tablespoon garam masala
  • l ½ teaspoons cumin seeds
  • 2 cups chopped vegetables (optional)
  • Oil for frying


  1. Combine besan, cornmeal, and wheat flour.
  2. Add mustard, tamari sauce, oil, and just enough water to make a sticky, thick paste.
  3. Add onion, garlic, and all remaining ingredients except chopped vegetables and oil for frying.
  4. Set aside for at least 15 minutes.
  5. Then add vegetables.
  6. Form into 4-inch patties about ½ inch thick.
  7. Heat ¼-inch oil in a heavy skillet and fry patties until browned on both sides (or bake on lightly oiled baking sheet at 400° for 10 minutes, flip over, and bake another 8 minutes).
  8. Serve with yogurt.