2 medium potatoes
Wash, wipe and slice vegetables (including skins) into thick diagonal slices.
2 medium eggplants
1 raw banana thinly peeled
1 slice pumpkin, skinned and deseeded
1 cup gramflour
1 cup rice flour
1/2 tablespoon hot oil
1 teaspoon poppy seeds
1/4 teaspoon turmeric powder
1/2 teaspoon chili powder
salt to taste
3-4 pinches soda bicarb
oil to deep fry
Make a batter of all the other ingredients, using water as required.
The batter should be able to coat the back of a spoon smooth and thick.
Heat oil for frying. Dip some veggies in batter at a time.
Coat with batter and let them in hot oil one by one.
Fry fritters (veggies) till light golden and crisp.
Drain and serve hot with chutney and sauce. Serve an assortment each time. Note: Any one or one or more vegetables in combination can also be used. Choice is left to you.
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