• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings


  • Recipe Submitted by on

Category: Appetizers, Indian, Vegetables

 Ingredients List

  • 1 1/3 c Besan Or Gram Flou --
  • [lentil flour)
  • 1 tb Freshly Squeezed Lemon
  • Juice
  • 2 ts Ground Coriander
  • 2 ts Margarine Or Oil -- melted
  • 1 1/2 ts Salt
  • 1 ts Garam Masala -- (recipe to
  • Follow)
  • 1/2 ts Baking Powder
  • 1/2 ts Ground Tumeric
  • 1/2 ts Cayenne Pepper
  • Water
  • Choice Of Vegetable -- (to
  • Follow below)
  • Vegetable Oil For Frying


1 In a large bowl combine the first 9 ingredients with enough water to form
a thick batter.

2 Prepare the vegetable as directed below, and dip into batter, allowing
excess to drip off.

3 In a large saucepan or a deep skillet, heat 2 inches oil over high heat
until very hot. Add batter-coated vegetables, a few pieces at a time; fry
until golden brown (cooking time varies from 3 to 10 minutes). If oil
begins to spatter or smoke, reduce heat to medium. 4 Drain vegetables on
paper towels. Serve hot.

Eggplant: Cut 1 medium unpeeled eggplant into wedges. Add 2 tablespoons
khus-khus (white poppy seeds) to batter, if desired. Dip eggplant in batter
and fry 8 to 10 minutes or until tender.

Potatoes: Cut 3 large potatoes into thick slices. Dip into batter and fry
5 to 8 minutes, or until tender.

Green Peppers: Cut 2 seeded green bell peppers into wedges. Dip into
batter, and fry 3 to 5 minutes, or until tender.

Mushrooms: Dip 1/2 pound of whole mushrooms into batter. Fry 3 to 5
minutes, or until tender.

Onions: Cut 2 large peeled onions into thin slices; sprinkle with salt and
allow to drain. Instead of usind batter, coat onion slices with besan
mixed with 4 chopped scallions, 1 tablespoon chopped cilantro, and 1 minced
green chile (optional). (You may coat several slices at a time to form a
fritter or pancake.) Fry 3 to 5 minutes until tender.

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