Ingredients
Filling
Cauliflower florets, thinly sliced
Whole mushrooms, trimmed
Sliced eggplant strips
Broccoli florets, thinly sliced
Sliced carrots
Sliced small potatoes, ¼-inch thick
Also
Vegetable oil for deep-frying
Batter
2 cups chickpea flour
1 teaspoon salt
¼ teaspoon baking soda
½ teaspoon ground cumin
½ teaspoon pomegranate seeds, crushed (optional: see note)
1 ½ cups Water
Directions
1
Prepare your choice of vegetables. Cut those which require longer cooking into smaller pieces than the quick-cooking ones. Pat vegetables dry with a paper towel so the batter will stick well.
2
Heat vegetable oil to 375° F (190° C).
3
Combine first five batter ingredients in a bowl. Add water slowly, using up to 1 ½ cups, until batter is the consistency of pancake batter.
4
Dip vegetables into the batter to coat. Deep-fry 4 to 6 at a time until golden brown.
5
Remove with a slotted spoon and drain on paper towels. Serve at once with chutney or ketchup.
Note: Tart dried seeds of the pomegranate fruit are sold in Indian specialty stores. The seeds should always be rinsed thoroughly before use.
Serving Size: 24