Simple and fast, yet delicious, these Indian battered and deep fried vegetable bits are great served by themselves as a snack or as an appetizer or side dish. Might I shamelessly suggest my Butter Chicken (Murgh Makhani) as a main dish? Serving size depends on how many other items are on one's plate to fill up on!
- 1 cup chickpea flour (besan)
- 2 tablespoons oil
- 1 teaspoon ground cumin
- 1 1⁄2 teaspoons salt
- 1⁄2 cup water
- 1 -2 green chili, chopped (jalapeno or your choice depending on heat pref.)
- 1 tablespoon cilantro, chopped
- 1 potatoes or 1 yam, sliced 1/4 thick
- 1 small cauliflower, broken into very small florets
- 1 cup spinach leaves, torn
- 1 1⁄2 cups onions, halved and sliced
- Boil the potato or yam slices until *just* tender, being careful not to overcook.
- Mix batter ingredients well. Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier). Let batter rest 1/2 hour in a warm place.
- Add the vegetables and mix in evenly.
- Deep fry in oil that is heated to 375° until deep brown (somewhere between 4-6 minutes per batch). Drain on paper towels and serve immediately.
- Serve with cilantro or mint chutney or cucumber raita.