- 2 cups (500 ml) chickpea flour (besan)
- 1 tsp (5 ml) salt
- ½ tsp (2 ml) cayenne pepper
- ½ tsp (2 ml) baking soda
- 8 eggplant slices, unpeeled, ¼ inch (0.5 cm) thick
- 8 red or green bell pepper slices, ¼ inch (0.5 cm) thick
- 8 zucchini slices, unpeeled, ¼ inch (0.5 cm) thick
- 8 potato slices, peeled, 1/8 inch (0.25 cm) thick
- Vegetable oil for deep-frying
- Deep-fryer or wok
- Candy/deep-fry thermometer
- In a bowl, mix together chickpea flour, salt, cayenne pepper and baking soda. Slowly pour in 1 cup (250 ml) water, stirring to a smooth consistency and adding up to ¼ cup (50 ml) more water, a little at a time, until batter is slightly thinner than pancake batter. Set aside for 15 minutes.
- Heat oil in deep-fryer to 375°F (190°C). One at a time, dip slices of eggplant, pepper, zucchini and potato into batter. Add to hot oil in batches of 5 or 6 and deep-fry until golden, 3 to 4 minutes. Remove with slotted spoon and drain on paper towels. Serve immediately with chutney of your choice.