.5 tspn gr. Cumin
.5 tspn gr. Turmeric
.25 tspn cayenne pepper
.25 c water
Assorted shredded or finely sliced vegetables and fresh herbs in season…potato, pumpkin, zucchini, snow peas, frozen peas, corn kernels, coriander, parsley in a combination, or singly…fresh or cooked…whatever you have on hand. You can also use smallish florets of cauliflower, whole mushrooms etc, as they are.
The sky is the limit here…this is a great refrigerator clean out recipe, especially for the vegetable drawer!
Sift the flour and ground spices together well in a largish bowl and whisk in the water slowly until combined and the mixture forms a light batter consistency. Do not do this ahead of time as the besan flour absorbs the moisture and becomes dry.
Note: I always double this recipe for three people as these are quite nice cold if any are left over…
If using shredded vegetables, just stir in enough of the chosen prepared vegetable to suit the quantity of batter and cook spoonsful of the mixture in hot rice bran oil…can be shallow fried, but I use a deep fryer for convenience.
They need to be turned once well browned, and removed and drained when cooked on both sides. They should be deliciously brown, crisp and shaggy.
If using whole florets of cauli, broccoli, mushrooms etc, simply dip these individually into the batter, shake off the excess and deep fry until cooked.
Serve immediately with a cucumber and yoghurt dipping sauce, or similar. These are nice also with a spicy tomato relish.
We generally simply eat these casually, as finger food in front of the telly, but they can be plated up and served with rice and a green salad if preferred.