1 Potato, large, peeled, sliced
1 Aubergine (baingan), small, sliced
1 Onion, large, sliced
1 Aubergine (baingan), small, sliced
1 Onion, large, sliced
For the batter:
2 cups (200 g) 7 oz Gram flour (besan)
1 tsp (4 g) Salt
1 tsp (2 g) Red chilli powder
1/2 tsp (3 g) Baking powder
Vegetable oil for frying
1 tsp (4 g) Salt
1 tsp (2 g) Red chilli powder
1/2 tsp (3 g) Baking powder
Vegetable oil for frying
method
1. In a bowl, combine all the ingredients for the batter. Mix well, adding a little water to make a very thick batter.
2. Heat the oil in a wok (kadhai); dip the sliced vegetables into the batter, one at a time, and deep-fry until crisp and golden brown. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels.
3. Serve hot with tomato sauce.
2. Heat the oil in a wok (kadhai); dip the sliced vegetables into the batter, one at a time, and deep-fry until crisp and golden brown. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels.
3. Serve hot with tomato sauce.
serving amount
serves: 2 - 4
rate this recipe
9.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
