- Prep Time:5m
- Cook Time:20m
- Total Time:25m
- Serves: 4
Ingredients
- 4 jalapenos, halved vertically
- 1 brinjal (indian eggplant), sliced thinly
- 1 onion, round slices
- 1/2 green banana, peeled and sliced thinly
- 1 small potato, peeled and sliced thinly
- 1 c besan (chickpea flour)
- 1/2 c rice flour
- 1/2 tsp. baking soda
- 1 tsp. red chilli powder
- 1/4 tsp. turmeric powder
- water (to make batter)
- Salt, to taste
- Oil, to deep fry
Instructions
- Heat oil in a shallow pan, enough for deep frying over medium-high heat.
- Slice the vegetables (potato, brinjal and green banana) to about 2 millimeters thick circles. Onions can be sliced to 1/2 inch rounds. Jalapenos can be sliced in half, vertically.
- Prepare the batter by mixing together besan, rice flour, red chilli powder, turmeric, salt and water. Use your fingers (or a whisk) for a medium-thick batter without any lumps.
- Finally stir in the baking soda. Keep whisking for about a minute to get a light and airy batter.
- Dip the sliced vegetables into the batter, shaking off excess and drop into the hot oil. Once the bottom of golden brown, turn over to cook the other side.
- Drain on paper towels and repeat until all the vegetables are done. Remember to remove and discard any bits of batter in the oil. If left in, they will burn and change the taste of the oil.
- Note: Remember to regulate the heat of the oil to prevent burning. If the vegetables are sliced thinly, they should cook perfectly in medium-hot oil.
