2-3 cups prepared fresh vegetables. Choose from:
Sliced small potatoes
Vegetable oil for deep-frying
2 cups chickpea flour
1 teaspoon salt
½ teaspoon ground cumin
¼ teaspoon baking soda
1 ½ cups water
Cut vegetables into ¼” thin slices. Cut those which require longer cooking into smaller pieces than the quick-cooking ones and pat vegetables dry with a paper towel.
Heat oil in a deep fryer or heavy skillet to 375° F.
In a medium bowl, combine chickpea flour, salt, cumin, and baking soda. Add 1 cup of water and stir. Add up to another ½ cup, until batter is the consistency of pourable pancake batter.
Dip vegetables into the batter to coat and deep-fry 4 to 6 pieces at a time until golden brown.
Remove with a slotted spoon and drain on paper towels. Repeat until all vegetables are cooked.
Serve warm with ketchup or your favorite chutney.