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00Ingredients
gram flour, red chile powder, turmeric, baking powder
Instructions
These are some of the easiest Indian snacks to make. You can use any vegetable you like, but we recommend the softer vegetables such as peppers, eggplant, onions, and thinly sliced potatoes.
2 cups gram (chickpea) flour
1 teaspoon red chile powder
teaspoon salt
teaspoon turmeric
teaspoon baking powder
Water
Peanut oil for frying
Thinly sliced green chiles, onions, eggplant, and potatoes
In a bowl, combine the gram flour, chile powder, salt, turmeric, and baking powder and mix well. Add water and mix well until the batter has a creamy consistency. Heat the oil in a deep pan until water splatters when sprinkled on it.
Dip the vegetables in the batter, drop them in the oil a few at a time, and cook them until they are golden brown.
Serves: 6
Heat Scale: Mild
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' I collected this recipe at the Shikarbadi Hunting Lodge outside of Udaipur. You can use any vegetable you like, but I recommend the softer vegetables such as peppers, eggplant, onions, and thinly sliced potatoes.'
Ingredientsgram flour, red chile powder, turmeric, baking powder InstructionsThese are some of the easiest Indian snacks to make. You can use any vegetable you like, but we recommend the softer vegetables such as peppers, eggplant, onions, and thinly sliced potatoes.
In a bowl, combine the gram flour, chile powder, salt, turmeric, and baking powder and mix well. Add water and mix well until the batter has a creamy consistency. Heat the oil in a deep pan until water splatters when sprinkled on it. Dip the vegetables in the batter, drop them in the oil a few at a time, and cook them until they are golden brown. Serves: 6 Heat Scale: Mild
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