The Indian version of battered and fried veggies. This is only the recipe for the batter, but it can be used on any number of vegetables: thinly sliced sweet potato, cauliflower (YUCK!), onion rings, zucchini, spinach, or whatever else you want to try.
1.5 C gram (chickpea) flour
1/2 C rice flour
pinch asafoetida
1/4 t turmeric
Cayenne pepper to taste
salt to taste
Combine all the ingredients, adding enough water to make a moderately thin batter. Keep in mind that you want the batter to be a little salty to season the veggies. Dredge vegetables in the batter and deep fry at 350 F until golden brown.
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