Course : Appetizers
Serves: 1
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1 1/3 cups besan or gram flour -- lentil flour
1 tablespoon freshly squeezed lemon juice
2 teaspoons ground coriander
2 teaspoons margarine or oil -- melted
1 1/2 teaspoons salt
1 teaspoon garam masala -- (recipe to follow)
1/2 teaspoon baking powder
1/2 teaspoon ground tumeric
1/2 teaspoon cayenne pepper
1 Cup water
1 packages choice of vegetable -- (to follow below)
2 Cup vegetable oil for frying

Preparation / Directions:

1 In a large bowl combine the first 9 ingredients with enough water to form a thick batter. 2 Prepare the vegetable as directed below, and dip into batter, allowing excess to drip off. 3 In a large saucepan or a deep skillet, heat 2 inches oil over high heat until very hot. Add batter-coated vegetables, a few pieces at a time; fry until golden brown (cooking time varies from 3 to 10 minutes). If oil begins to spatter or smoke, reduce heat to medium. 4 Drain vegetables on paper towels. Serve hot. Eggplant: Cut 1 medium unpeeled eggplant into wedges. Add 2 tablespoons khus-khus (white poppy seeds) to batter, if desired. Dip eggplant in batter and fry 8 to 10 minutes or until tender. Potatoes: Cut 3 large potatoes into thick slices. Dip into batter and fry 5 to 8 minutes, or until tender. Green Peppers: Cut 2 seeded green bell peppers into wedges. Dip into batter, and fry 3 to 5 minutes, or until tender. Mushrooms: Dip 1/2 pound of whole mushrooms into batter. Fry 3 to 5 minutes, or until tender. Onions: Cut 2 large peeled onions into thin slices; sprinkle with salt and allow to drain. Instead of usind batter, coat onion slices with besan mixed with 4 chopped scallions, 1 tablespoon chopped cilantro, and 1 minced green chile (optional). (You may coat several slices at a time to form a fritter or pancake.) Fry 3 to 5 minutes until tender.

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