Serves 10 guests/ Cooking time 30 min
1 cup chickpea flour
1/2 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon garam masala
2 cloves garlic, chopped
3/4 cup water
2 carrots, sliced
2 zucchini, sliced finely
2 onions, sliced into rings
1-quart oil for deep-frying
Method of preparation
In a medium bowl, put the vegetables add the chickpea flour, then add all the spices (coriander, turmeric, garam masala, salt) and garlic.
Gradually pour in the water and mix well to form a thick smooth batter (feels like pancake batter).
(You can add fresh coriander to the mix)
Over medium high heat in a large, heavy saucepan, heat the oil to 180 degrees C.
Coat the vegetables in the batter and fry them in small batches until golden brown, about 4 to 5 minutes.
Drain on paper towels before serving.
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