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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Simple and fast, yet delicious, these Indian battered and deep fried vegetable bits are great served by themselves as a snack or as an appetizer or side dish. Might I shamelessly suggest my Butter Chicken (Murgh Makhani) as a main dish? Serving size depends on how many other items are on one's plate to fill up on! Ingredients:
1 cup chickpea flour (besan) |
2 tablespoons oil |
1 teaspoon ground cumin |
1 1/2 teaspoons salt |
1/2 cup water |
1 -2 green chili, chopped (jalapeno or your choice depending on heat pref.) |
1 tablespoon cilantro, chopped |
1 potatoes or 1 yam, sliced 1/4 thick |
1 small cauliflower, broken into very small florets |
1 cup spinach leaves, torn |
1 1/2 cups onions, halved and sliced |
Directions:
1. Boil the potato or yam slices until *just* tender, being careful not to overcook.
2. Mix batter ingredients well. Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier). Let batter rest 1/2 hour in a warm place.
3. Add the vegetables and mix in evenly.
4. Deep fry in oil that is heated to 375° until deep brown (somewhere between 4-6 minutes per batch). Drain on paper towels and serve immediately.
5. Serve with cilantro or mint chutney or cucumber raita.
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