When the monsoon hits the city, the pall of gloom is lifted away with these hot fritters coupled with sweet milky tea. I love the crisp outside with crunchy vegetables inside. It is so versatile that you could use almost any vegetable for this. Bring on the rains!
1 cup chickpea flour (Besan)
1 tablespoon rice flour
2 teaspoons baking powder
1 tablespoon chopped fresh coriander
1 teaspoon red chili or paprika powder
1/2 teaspoon turmeric powder
1/4 teaspoon cumin powder
3/4 cup water
Salt to taste
Oil for deep frying
Assorted vegetables cubed or sliced fine such as cauliflower, onion, potatoes, capsicum & brinjal.
Mix all the ingredients other than the oil and vegetables to make a paste of dropping consistency.
The batter should not be too think or it will soak up oil and mess your wok while frying.
Heat oil in a deep wok. Drop a little batter in to check if it is hot enough. If it is, the dropped batter will float to the top sizzling.
Now coat all the vegetables one by one, and drop them into the hot oil.
Lightly brown on each side and use a slotted spoon to take them out onto a paper towel. Serve hot with a chutney or dipping sauce of your choice
This is a great snack and can even be sandwiched between soft buttered bread.