Course Appetizer


  • 1 1/3 c Besan Or Gram Flou [lentil flour)
  • 1 tb Freshly Squeezed Lemon
  • 2 ts Margarine Or Oil melted
  • 1 1/2 ts Salt
  • 1 ts Garam Masala (recipe to
  • 1/2 ts Baking Powder
  • 1/2 ts Ground Tumeric
  • 1/2 ts Cayenne Pepper


  • Water Choice Of Vegetable (to Follow below) Vegetable Oil For Frying 1 In a large bowl combine the first 9 ingredients with enough water to form a thick batter. 
  • Prepare the vegetable as directed below, and dip into batter, allowing excess to drip off.
  • In a large saucepan or a deep skillet, heat 2 inches oil over high heat until very hot. Add batter-coated vegetables, a few pieces at a time; fry until golden brown (cooking time varies from 3 to 10 minutes). If oil begins to spatter or smoke, reduce heat to medium.
  • Drain vegetables on paper towels. Serve hot. Eggplant: Cut 1 medium unpeeled eggplant into wedges. Add 2 tablespoons khus-khus (white poppy seeds) to batter, if desired. Dip eggplant in batter and fry 8 to 10 minutes or until tender. Potatoes:
  • Cut 3 large potatoes into thick slices. Dip into batter and fry 5 to 8 minutes, or until tender. Green Peppers:
  • Cut 2 seeded green bell peppers into wedges. Dip into batter, and fry 3 to 5 minutes, or until tender. Mushrooms: Dip 1/2 pound of whole mushrooms into batter. Fry 3 to 5 minutes, or until tender. Onions: Cut 2 large peeled onions into thin slices; sprinkle with salt and allow to drain. Instead of usind batter, coat onion slices with besan mixed with 4 chopped scallions, 1 tablespoon chopped cilantro, and 1 minced green chile (optional).
  • (You may coat several slices at a time to form a fritter or pancake.) Fry 3 to 5 minutes until tender.
  • Recipe By : Adam Solomon


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