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Nela’s Indian Vegetable Fritters 



1 cup Nela’s Fritter Mix (Indian)

1/4  teaspoon Baking Soda

1 Tbsp Sesame Seeds (Optional)

1 Tbsp Crushed Garlic

Chilli (optional)

Additional Salt to taste (approx. ¼ tsp)

2 1/4 Cups Finely Chopped Filling*

 2 Tablespoons Oil

 ½ to ¾ cup water (approx., water is dependent on the moisture of the vegetables added)


In a large bowl add Nela’s Fritter Mix, baking soda, 2 1/4 cups of any combination fillings*, seeds, garlic/chili and oil.

Add enough water to make a thick but loose batter. Taste mixture add salt if necessary.

In a non-stick pan add oil to lightly coat the pan. Heat gently.

Add spoonful's of mixture and flatten the fritter with the back of the spoon forming a flat disc shape, cook both sides until golden brown. 


*Fillings suggestions: Basically, any combination of vegetables to equal 2 1/4 cups. 

- Cream style corn with crumbed Tofu/ crumbled Feta or grated Cheese. 

- Finely chopped Cabbage/ Spinach & Onion. Grated Carrot, Beetroot,

- Winter melon, Courgettes, precooked Chickpeas & Lentils etc


Meal options - Serve as a breakfast meal or an appetizer complimented with a chutney and raita. Serve with rice or inside a wrap complimented with salad, chutney and raita.

Sweet Corn Pakora


1 1/4 cup Nela’s Fritter Mix (Indian)

1/4  teaspoon Baking Soda

1/2 cup cream-style Sweet corn

2 Tbsp. Sesame Seeds (Optional)

1 Tbsp. Crushed Garlic

green Chili (optional)

Additional Salt to taste (approx. ¼ tsp)

3 Tbsp. plain Yoghurt or 4 Tbsp. lemon juice 

 2 Tablespoons Oil

 1/4 cup water

Cooking oil for frying


In a large bowl add all ingredients except water.

Mix well , Add enough water to make a thick, stiff batter. Taste mixture add more salt or chili if necessary.

Leave batter for 30 minutes.

Heat oil slowly. Test oil is ready by adding a tiny bit of mixture, if the oil is ready the batter will rise to the surface quickly.

The oil is now ready. Carefully place spoonful's of mixture. (Use another clean spoon to help remove the  batter of the spoon placing it  just a little above the oil to avoid unnecessary splashing. 

cook both sides until golden brown. 

Serve with Nela's Spicy tomato sauce.

Nela’s Sweet Pancakes


 1 cup Nela’s Fritter Mix (Plain) 

 1 cup Milk

 1 ½Tbsp Caster Sugar or Coconut Sugar or Date Paste

3 tablespoons melted butter (50g)

1 tsp Vanilla paste

1 Egg

¼ tsp Baking Soda


In a large bowl add all dry ingredients, mix well. Melt butter and allow to cool.

Add all other ingredients to bowl and whisk just enough to reach a smooth batter consistency.

Place a non-stick pan on medium heat add a large spoonful of mixture and spread to cover pan.

Once air bubbles appear turn over and cook the other side for a couple of minutes until golden brown.

Serve Pancakes hot with sliced bananas, Maple syrup, a dash of lemon juice, with a sprinkle of ground Cinnamon,

Makes approximately 5

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