| Serves: 4
Cooking time (approx.): minutes + to deep fry
Style: Indian Vegetarian
1 tablespoon(s) oil
1 teaspoon(s) cumin seeds
2 teaspoon(s) grated ginger
2 teaspoon(s) grated garlic
4 green chillies chopped fine
1 onion(s) chopped fine
4 cups mixed vegetables (carrots, beans, peas, potatoes, cauliflower, beetroot) steamed
½ teaspoon(s) turmeric powder
salt to taste
4 tablespoons chopped coriander leaves
1 tablespoon(s) lemon juice | For the batter:
2 cup(s) bengal gram flour (chickpea flour or besan)
½ cup(s) rice flour
½ teaspoon(s) red chilli powder
a pinch of soda bi-carbonate and asafoetida powder
salt to taste
oil to deep fry |
- Heat the oil in a pan. Add the cumin seeds and let them crackle. Add the ginger, garlic, green chillies and onions. Fry on low-medium heat for about 2 minutes or till the onions are transparent.
- Add the steamed vegetables, half the turmeric powder and salt to taste. Mix well whilst mashing with the back of the ladle on medium heat for about 5 minutes. Put off the flame and let cool. Mix in the coriander leaves and lemon juice. Make lemon-sized balls.
- To make the batter, mix together the gramflour, rice flour, red chilli powder, remaining turmeric powder, soda bicarbonate, asafoetida powder and salt to taste with water just enough to make a thick batter. Dip each ball in the batter and deep fry in hot oil in batches on medium flame till light golden brown in color. Remove onto a paper towel.
TIP: - Chillies can be increased or decreased as desired.
Serve hot with: Green Chutney (Hari Chutney) / Tomato ketchup. |
