Prepare the batter by combining the chickpea flour and ground wheat germ, turmeric, baking soda, salt, black pepper, maple syrup and water in a medium mixing bowl. Heat up the oil. When hot, dip 5 or 6 bananas slices into the batter, then deep fry until golden. Drain on paper towels. Repeat until all bananas are fried.
Next, add the jalapeno, onions, garam marsala and chili pepper to the batter. Mix thoroughly. Drop 5 to 6 teaspoons of batter into the oil and deep fry until golden. Remove and drain on paper towels. Repeat until you have about 18 fritters. Next, add the sweet corn to the remaining batter and drop 5 or 6 teaspoons of batter into the hot oil. Deep fry until golden. Remove and drain on paper towels. Repeat until all fritters have been fried.
You should now have three varieties of chickpea fritters: banana, jalapeno onion, and corn.
Prepare the chutney by combining the apple butter, cumin, coriander, lime and lemon juice, and water. Place in a small bowl.
Place the chutney bowl in the center of a serving platter. Arrange the various types of fritters around the chutney. Dip fritters into the chutney when eating.
Per serving - 126 calories, 1 g fat (8% calories from fat), 4 g protein, 28 g carbohydrate, 5 g fiber, 0 mg cholesterol, 58 mg sodium
