Ingredients:
2 teaspoons oil, plus more for deep-frying
1 cup gram flour ( chickpea)
1 teaspoon cumin seeds, lightly crushed
1 teaspoon coriander seeds, lightly crushed
1/2 teaspoon cayenne pepper
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon ajwain seed, lightly crushed (optional)
1 cup water, approximately
1 lb mixed vegetables, trimmed and cut into bite-size pieces ( such as cauliflower, zucchini, shiitake mushrooms, onion, and/or green beans)
chutney, for serving
Directions:
Pour oil to a depth of 3 to 4 inches into a deep-fryer or a large, heavy saucepan and heat over medium-high heat to 350F.
(The oil should come no more than halfway up the sides of the pan.) While the oil is heating, prepare the batter.
Combine the flour, 2 tsp oil, cumin, coriander, cayenne, garlic, salt, baking powder, and ajwain (if using) in a medium bowl.
While stirring, gradually pour in enough water to make a batter of coating consistency.
Working in batches, dip the vegetable pieces into the batter, letting the excess drip back into the bowl, then carefully lower the coated vegetables into the hot oil.
Do not crowd the pan.
Fry until golden brown, 2 to 3 minutes.
Remove the fritters from the oil with tongs or a slotted spoon and drain on paper towels.
Continue with the remaining vegetables, allowing the oil to reheat between batches as needed.
Arrange the fritters on a warmed platter and serve immediately with chutney alongside for dipping.
Servings: 4-6
Time preparation: 20 min.
Time total: 35 min.