Ingredients
1 1/2 C besan chickpea flour, you can substitute regular flour)
1 tsp. salt
1 tsp. ground coriander
1/2 tsp. turmeric
1/2 tsp. cayenne pepper
1 C water (more or less)
Assorted vegetables: cauliflower, potato, eggplant, carrots, onions, spicy peppers
4-6 C vegetable oil for frying
Preparation
Batter: combine first 5 dry ingredients; then add water, beating vigorously. Or use a blender. Add as much water as you need to get the consistency of pancake batter. Let batter rest for 30 minutes.
Vegetables: slice vegetables in 1/4" rounds, or thinly so they will cook easily.
Deep Fry: in a wok or deep skillet, heat oil to 350. Dip vegetables into batter and deep fry in batches, 2 minutes, flip, then 2 minutes more, till they become golden brown. Drain on towels.
