Ingredients:
1 1/2 cups chickpea flour, sifted
1 tablespoon lemon juice
1/2 teaspoon turmeric
1 teaspoon black pepper, ground
1 1/2 teaspoons salt
4 tablespoons ghee ( or oil)
1/2 teaspoon chili powder
3 teaspoons coriander powder
1/2 teaspoon hing
1/4 teaspoon baking powder
Directions:
Combine all batter ingredients and whisk until smooth and is the consistency of heavy cream.
Heat oil in a wok to about 350 degrees.
Dip vegetables one at a time into batter then drop into hot oil.
Fry until golden brown, turning to assure even browing on both sides.
Remove with a slotted spoon to drain on paper towels.
Servings: 6
Time preparation: 5 min.
Time total: 35 min.