1 cup (120 g) chickpea flour

2 tsp curry powder

1/4 tsp garam masala

1/4 tsp salt

1/8 tsp cayenne pepper

1 cup (140 g) grated butternut squash

1 cup (95 g) thinly sliced leeks

1 garlic clove, chopped

1 tsp chopped ginger

1/2 cup (125 ml) water

Vegetable oil, for frying

Preheat the oil in a deep fryer to 350°F (180°C). Line a baking sheet with paper towels.

In a bowl, combine the chickpea flour, spices, salt and cayenne pepper. Add the remaining ingredients and mix thoroughly.

Using a 1-tbsp (15 ml) ice cream scoop, drop 6 balls of the mixture at a time into the hot oil. Watch out for splattering. Fry for 3 to 4 minutes or until golden brown. Drain on the paper towels.

Enjoy as is or serve with cilantro chutney (see recipe) or store-bought mango chutney.

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