Indian-Style Fried Vegetables Recipe

Ingredients

Serve 4

• 1 3/4 cup/125 g garbanzo bean/chick pea flour

• 1 tsp red chili powder

• 1/4 tsp baking powder

• 1/8 tsp salt

• 6 tbsp water

• juice of 1/2 lemon

• 5 oz/150 g potatoes, peeled and thinly sliced

• 5 oz/150 g onion, peeled and cut into rings

• 5 oz/150 g cauliflower, broken up into florets

• 5 oz/150 g eggplants/aubergines, thinly sliced

• 2 cups/500 ml oil, for frying

Method:

1. Sift the garbanzo bean flour, chili powder, baking powder, and salt into a large bowl.

2. Beat in the water and lemon juice until smooth. Set aside for 30 minutes.

3. Heat the oil in a large frying pan until very hot. Dip the chopped vegetables into the batter and drop them into the oil.

4. Fry for 5-7 minutes or until golden and brown and crisp all over. Drain well on paper towels. Serve hot.