Veggie.Lover's picture

Jan. 06, 2011


For filling:
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)
For batter:
Chickpea flour 2 Cup (32 tbs)
Salt 1 Teaspoon
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.

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 1411Calories from Fat 510

 % Daily Value*

Total Fat 58 g89.2%

Saturated Fat 7 g35%

Trans Fat 0 g


Sodium 2598 mg108.25%

Total Carbohydrates 167 g55.7%

Dietary Fiber 33 g132%

Sugars 35 g

Protein 56 g112%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet