Method
of preparation
Peel and slice potatoes, onions and eggplants into 1/3 inch
thick round slices. Soak the potato and eggplant slices in water
until ready to use. Cut cauliflower into small florets. Mix
besan, salt, chili powder, baking soda, ajwain, mango powder
and water and beat into a smooth batter of a thick, coating
consistency.
Heat the oil in a deep fat fryer or work. When the oil is very
hot, reduce heat to medium. Dip a few slices of the vegetables
into the batter to coat them completely, and then deep-fry them,
turning them once. Cook evenly until they are golden-brown or
both sides. Remove oil and drain on paper towels. Serve with
mint or sweet chutney. |
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