Bombay Vegetable Fritters
|Cauliflower||1 Small, cut into bite-size florets|
|Onions||2 Medium, thickly sliced and divided into rings|
|Potatoes||3 Medium, boiled until just tender, then cooled under cold running water, drained, peeled, and cut into bite-size rounds|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|Chick pea flour||6 Ounce (Gram Flour)|
|Salt||1 1⁄2 Teaspoon|
|Ground cumin||1 Teaspoon|
|Ground coriander||1 Teaspoon|
|Cayenne pepper||1⁄2 Teaspoon|
First make the batter.
Rub the oil into the flour until the oil is evenly absorbed.
Mix in the salt, cumin, coriander, and cayenne pepper.
Slowly pour in 1 cup warm water, beating continuously until the mixture is thin and smooth.
A food processor or electric blender does this admirably.
Let the batter stand for about 30 minutes.
Meanwhile prepare the vegetables.
Heat the oil in a deep-fat fryer or in a large saucepan to a depth of about 2 inches.
When it is quite hot, dip the vegetables into the batter, shaking off the excess, and fry them in batches until they turn golden brown.
Drain them on paper towels and serve them hot, with cocktail picks.