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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This recipe is really for the batter, as you can use almost any vegetables for this. Out favorites are potatoes, yams, unripened bananas, eggplant and zucchini. Other suggestions are pumpkin, cauliflower, bell pepper strips, asparagus spears and okra. Serve with tamarind chutney or ketchup! Ingredients:
1 1/2 cups chickpea flour, sifted |
1 tablespoon lemon juice |
1/2 teaspoon turmeric |
1 teaspoon black pepper, ground |
1 1/2 teaspoons salt |
4 tablespoons ghee (or oil) |
1/2 teaspoon chili powder |
3 teaspoons coriander powder |
1/2 teaspoon hing |
1/4 teaspoon baking powder |
Directions:
1. Combine all batter ingredients and whisk until smooth and is the consistency of heavy cream.
2. Heat oil in a wok to about 350 degrees.
3. Dip vegetables one at a time into batter then drop into hot oil.
4. Fry until golden brown, turning to assure even browing on both sides.
5. Remove with a slotted spoon to drain on paper towels.
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