200 gms cauliflower, florets, blanched
2-3 big green chili
2 no medium potatoes, sliced
8-10 spinach leaves/palak
8-10 baby eggplants, cut into half
2 cups chickpea flour/besan
1 tsp red chili powder
1 tbsp coriander powder/ dhania powder
1 tsp cumin seed powder
Salt to taste
½ tsp carom seeds/ ajwain
1 tsp ginger, grated
Handful coriander leaves, chopped
2 tbsp curd, beaten
Water as required (to make thick batter)
- In mixing bowl add all the batter ingredients except water and mix well.
- Now add in water slowly and keep mixing; make sure you’ll get thick consistency.
- Now dip vegetables in batches and deep fry them in hot oil until they turn crisp.
- Remove on absorbent paper and serve hot immediately.
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