Step 1: Introduction to Snackathon Platter

Anup introduces the concept of a 'Snackathon Platter' featuring vegan and gluten-free snacks, highlighting the variety available beyond typical party options.

Step 2: Introduce Ingredients

Anup presents the main ingredients for the platter: chickpea flour, rice flour, and a selection of vegetables including cauliflower, potatoes, onions, tofu, beetroot, sweet peppers, and a pre-boiled mashed vegetable mix.

Step 3: Prepare Cauliflower Florets

Prepare cauliflower florets by leaving them whole for dipping into the batter.

Step 4: Slice Potatoes

Slice potatoes into thin, flat pieces to ensure quick and even cooking when deep-fried.

Step 5: Prepare Onion Rings

Slice onions into thick, round pieces. Separate the layers to create individual onion rings for frying.

Step 6: Slice Tofu

Slice the block of tofu into rectangular pieces suitable for dipping and frying.

Step 7: Prepare Sweet Peppers

Cut sweet peppers (yellow and red) in half and remove the seeds. Optionally, stuff the pepper halves with the mashed boiled vegetable mix for a unique fritter.

Step 8: Slice Beetroot

Slice beetroot into thin, flat pieces, similar in thickness to the potato slices, for optimal frying.

Step 9: Form Veggie Balls

Take the mashed boiled vegetable mix (potatoes, carrots, peas) and form them into small, golf-ball-sized balls.

Step 10: Prepare the Batter

In a bowl, combine 1 cup chickpea flour, 1 cup rice flour, 0.5 tsp turmeric, 1 tsp smoked paprika, and 1.5 tsp salt. Gradually add water, mixing continuously, until the batter reaches a smooth, custard-like consistency. Ensure it's not too thick or too thin.

Step 11: Heat Frying Oil

Heat vegetable oil in a deep fryer to 160°C (320°F).

Step 12: Batter and Deep-Fry Vegetables

Dip each prepared vegetable piece (potatoes, cauliflower, stuffed peppers, onion rings, tofu, beetroot, veggie balls) into the batter, ensuring it's fully coated. Carefully place the battered vegetables into the hot oil. Fry for approximately 8-10 minutes per batch until they are golden brown and crispy.

Step 13: Serve and Taste

Arrange the freshly fried Snackathon Platter on a serving board. Serve with two dipping sauces: a homemade tomato and pepper salsa (made from grilled and chopped tomato and pepper) and a mint yogurt (prepared by mashing mint leaves with sea salt and olive oil, then mixing with plant-based yogurt). Anup tastes the veggie ball fritter, noting its crunch, and then tries another with the mint yogurt dip.

• Ensure batter consistency is like custard – not too thick (too much coating) or too thin (coating won't stick).

• For a spicy kick, leave seeds in peppers or add chili to the batter.

• For parties, offer a variety of dipping sauces.

• Experiment with different vegetables like broccoli, zucchini, or sweet potato.

• Adjust spice levels in the batter or sauces to personal preference.