|Cauliflower flowerets||1 Cup (16 tbs), thinly sliced|
|Whole mushrooms||1 Cup (16 tbs), trimmed|
|Eggplant strips||3⁄4 Cup (12 tbs), sliced|
|Broccoli flowerets||1 Cup (16 tbs), thinly sliced|
|Sliced carrots||3⁄4 Cup (12 tbs)|
|Small potatoes||1 Cup (16 tbs), sliced|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|Chickpea flour||2 Cup (32 tbs)|
|Baking soda||1⁄4 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Pomegranate seeds||1⁄2 Teaspoon, crushed|
|Chopped fresh coriander/Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
Prepare your choice of vegetables. Cut those which require longer cooking into smaller pieces than the quick-cooking ones. Pat vegetables dry with a paper towel so batter will stick well. Heat oil to 375° F. Batter: Combine first six ingredients in a bowl. Add water slowly, using up to 1 1/2 cups, until batter is the consistency of pancake batter.
Dip vegetables into batter to coat. Deep-fry 4 to 6 at a time until golden brown. Remove with a slotted spoon and drain on paper towels.
Serve at once with chutney or ketchup.