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Written by Amrta Pani devi dasi
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Sunday, 01 August 2004 |
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2/3 cup chickpea flour 2 tsps cayenne pepper
2/3 cup plain flour 1½ tsps ground coriander
2/3 cup self-raising flour 2 tsps seeded green chillies finely chopped
2 ½ teaspoons salt Cold water to make smooth batter approx 2 ½ cups
2 teaspoons asofoetida powder (optional) Bite sized vegetable pieces
1 ½ tsps turmeric ghee or oil for deep-frying
1. Combine flours, salt, powdered spices and green chilies and mix well.
2. Slowly whisk in cold water until consistency of medium light cream. Set aside for 10 to 15 mins.
3. Heat ghee or oil (3 inches deep) to 180C, dip veges in batter and slip into the hot oil.
4. Fry until golden brown and drain on paper towels. Serve immediately or keep warm, uncovered in a preheated cool oven for up to ½ hour.
Every vegetarian meal saves an animal from suffering.
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