Recipe by Impera_Magna
Shandana, a friend from Pakistan, made these for me while in grad school... and I tried them out on my DD... who loved them as much as I did! You can use any vegetable you like... I tried quiet a few and liked them all! Makes a nice light meal too! (Similar to tempura)
Top Review by mianbao
These are quite nice. I'd like to say 4 1/2 stars. The spice combination is good, if very slightly weak for me. This is the third recipe of this type on this site that I have tried. The other two both included a small amount of baking powder or soda. I think that gives the coating more substance, which I find I prefer. Thank you very much for sharing this recipe with us.
- 1 cup chickpea flour (Gram flour or Besan, available in Indian stores)
- 1⁄2 teaspoon garlic
- 1⁄2 teaspoon ginger paste (or 1/2 t ginger powder)
- 3⁄4 teaspoon cumin
- 3⁄4 teaspoon coriander powder
- 1⁄2 teaspoon ajwain (optional)
- 1⁄2 teaspoon chili powder
- 1⁄2 cup water (or more to make correct consistency)
Directions See How It's Made
- Mix all dry ingredients together in bowl.
- Add water and mix until batter is consistency of pancake batter.
- Let batter sit for 10 to 15 minutes while you cut up vegetables (thinly sliced or julienned vegetables: carrots, potato, eggplant, onion, tomato, green pepper, mushrooms, or whatever you'd like to try).
- Dip veggies in batter and fry until browned.
- Also, you can chop up vegetables and mix them into the batter; fry by dropping spoonfuls in hot oil.