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 chilies, chopped ( jalapeno or your choice depending on heat pref.)
1 tablespoon cilantro, chopped
1 potatoes or 1 yams, 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:
Boil the potato or yam slices until *just* tender, being careful not to overcook.
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.
Add the vegetables and mix in evenly.
Deep fry in oil that is heated to 375F until deep brown (somewhere between 4-6 minutes per batch). Drain on paper towels and serve immediately.
Serve with cilantro or mint chutney or cucumber raita.
Servings: 2-6
Time preparation: 10 min.
Time total: 15 min.