Yield: 1 Servings

Measure Ingredient
1⅓ cup Besan Or Gram Flou --
[lentil flour)
1 tablespoon Freshly Squeezed Lemon
2 teaspoons Ground Coriander
2 teaspoons Margarine Or Oil -- melted
1½ teaspoon Salt
1 teaspoon Garam Masala -- (recipe to
½ teaspoon Baking Powder
½ teaspoon Ground Tumeric
½ teaspoon Cayenne Pepper
Choice Of Vegetable -- (to
Follow below)
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 ½ 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.

Recipe By : Adam Solomon <adam@...>

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