|Onion||1 Small, minced|
|Minced garlic||1 Teaspoon|
|Chilli powder||1⁄2 Teaspoon|
|Split pea flour||1 Cup (16 tbs)|
|Soda bicarbonate||1 Pinch|
|Cauliflower florets||12 Large (with stems, 4 centimeter head)|
|Broccoli florets||12 Large (with stems, 4 centimeter head)|
|Vegetable oil||1 Cup (16 tbs) (for frying)|
1. Mix all ingredients for batter, add water little at a time to make thick batter.
2. Adjust chilli, salt to taste.
3. Heat oil in small pan on high. Dip vegetables in batter and deep-fry to golden brown, drain on absorbent paper.
4. Serve hot with green tomato chutney.