Yield: 1 servings
|Oil for deep fat frying|
|275 grams||Chick pea flour; (also known as gram|
|350 grams||Rice flour|
|1¼ teaspoon||Bicarbonate of soda|
|Salt and freshly ground|
|6 tablespoons||Poppy seeds|
|1 teaspoon||Nigella seeds; (optional)|
FOR THE BATTER
Cut the unpeeled aubergines into 1/4inch / 5mm rounds. Sprinkle with salt, place a plate and weight on top and leave for at least 30 minutes. Then rinse, leave to drain and pat dry. Wipe the courgettes, top and tail and slice diagonally into neat slices.
To make the batter: mix the chickpea flour, rice flour, bicarbonate of soda, turmeric, cayenne, salt and pepper into a bowl. Slowly add about 1½-2 pints water to make a thin batter. Add the poppy seeds and nigella seeds just before using. Make sure the vegetables are completely dry and dip into batter. Heat the oil in a deep fat fryer and fry pieces for about 5 minutes in batches. Remove and drain on absorbent kitchen paper. Keep the vegetables hot while you continue with further batches. Serve hot with lemon wedges or a yoghurt sauce.
Converted by MC_Buster.
NOTES : Makes 20.
Converted by MM_Buster v2.0l.