Ingredients
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1 cup chickpea flour (besan)
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2 tablespoons oil
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1 teaspoon ground cumin
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1 1/2 teaspoons salt
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1 -2 green chili, chopped (jalapeno or your choice depending on heat pref.)
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1 tablespoon cilantro, chopped
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1 potatoes or 1 yam, sliced 1/4 thick
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1 small cauliflower, broken into very small florets
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1/2 cup water
Instructions
- 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 375° 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.