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  • 1 1/3 cup besan or gram flour
  • 1 tablespoon freshly squeezed lemon
  • 1 juice
  • 2 teaspoon ground coriander
  • 2 teaspoon margarine or oil -- melted
  • 1 1/2 teaspoon salt
  • 1 teaspoon garam masala
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground tumeric
  • 1/2 teaspoon cayenne pepper
  • 1 water
  • 1 choice of vegetable
  • 1 vegetable oil for frying
  1. In a large bowl combine the first 9 ingredients with enough water to form a thick batter.

  2. Prepare the vegetable as directed below, and dip into batter, allowing excess to drip off.

  3. In a large saucepan or a deep skillet, heat 2 inches oil over high heat until very hot. Add batter-coated vegetables, a few pieces at a time; fry until golden brown (cooking time varies from 3 to 10 minutes). If oil begins to spatter or smoke, reduce heat to medium. 4 Drain vegetables on paper towels. Serve hot.

    Eggplant: Cut 1 medium unpeeled eggplant into wedges. Add 2 tablespoons khus-khus (white poppy seeds) to batter, if desired. Dip eggplant in batter and fry 8 to 10 minutes or until tender.

    Potatoes: Cut 3 large potatoes into thick slices. Dip into batter and fry 5 to 8 minutes, or until tender.

    Green Peppers: Cut 2 seeded green bell peppers into wedges. Dip into batter, and fry 3 to 5 minutes, or until tender.

    Mushrooms: Dip 1/2 pound of whole mushrooms into batter. Fry 3 to 5 minutes, or until tender.

    Onions: Cut 2 large peeled onions into thin slices; sprinkle with salt and allow to drain. Instead of usind batter, coat onion slices with besan mixed with 4 chopped scallions, 1 tablespoon chopped cilantro, and 1 minced green chile (optional). (You may coat several slices at a time to form a fritter or pancake.) Fry 3 to 5 minutes until tender.