Step-by-Step Instructions

1. 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.

2. 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.

3. 3.Prepare Cauliflower Florets

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

4. 4.Slice Potatoes

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

5. 5.Prepare Onion Rings

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

6. 6.Slice Tofu

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

7. 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.

8. 8.Slice Beetroot

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

9. 9.Form Veggie Balls

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

10. 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.

11. 11.Heat Frying Oil

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

12. 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.

13. 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.