- 1 to 2 teaspoons cumin seeds
- 1 teaspoon coriander seeds
- 2 teaspoons coarse sea salt
- 1 to 2 teaspoons powdered turmeric
- ½ cup chickpea flour
- ½ cup water
- 1 tablespoon finely chopped cilantro (fresh coriander)
- 1 to 3 green chiles, finely chopped (optional}
- 2 to 3 quarts vegetable oil, such as canola, for deep-frying
- 3 boiled potatoes, sliced
- 10 cauliflower florets
- 2 small onions, sliced
- 10 to 15 spinach leaves
- Using a mortar and pestle, coarsely crush the cumin seeds, coriander seeds, and salt. Transfer to a large bowl and add the chili powder, turmeric, and flour. Add the water and mix until you have a thick, smooth batter. Let stand for 20 minutes.
- Add the cilantro and chiles (if desired) to the batter and mix well.
- Heat the oil in a deep-fryer, or heat at least 2 inches of oil (the more oil you use, the more stable the temperature of the oil) in a large, deep pot. Working in batches, add the vegetables to the batter: coating them thoroughly, then lift out, letting the excess drip off and fry until brown and crispy. Transfer to paper towels to drain.