Yield: 6 servings
|1 cup||Fine chickpea flour|
|1 tablespoon||Ground cumin|
|1 tablespoon||Black mustard seeds|
|1 teaspoon||Dried red pepper flakes|
|¼ teaspoon||Ground coriander|
|¼ teaspoon||Baking powder|
|¾ cup||Water -; (to 1 cup)|
|1 teaspoon||Peanut or vegetable oil|
|6 cups||Vegetable oil; for frying|
|1||Bell pepper; cored, seeded,|
|And sliced in 1/2" strips|
|6 mediums||Mushrooms; whole or halved|
|1 cup||Broccoli florets|
|2 cups||Cauliflower florets|
|Mint And Cilantro Chutney; see * Note|
|Yogurt Sauce; see * Note|
* Note: See the "Mint And Cilantro Chutney" and "Yogurt Sauce" recipes which are included in this collection.
Mix flour and dry ingredients together in a large bowl. Add ¾ cup water and stir to combine. Gradually add more water until mixture is thick enough to coat a finger. Stir in peanut oil. The batter may be made up to 2 hours in advance. To make fritters, heat oil in a large saucepan to deep-fry temperature (350 degrees). Dip vegetables, one at a time into the batter and fry until deep brown, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Serve immediately with Mint and Cilantro Chutney, Yogurt Sauce, and soy sauce for dipping. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1A35 broadcast 12-02-1997) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.