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Ingredients:
2 tsp Salt
100 gms Besan
½ tsp Chilli powder
1 tsp Garam Masala
2 tsps ground Cumin
¼ tsp ground Turmeric
2 Garlic pods, crushed
85 gms Broccoli florets
240 gms Zucchini, sliced
230 gms Eggplant, sliced
25 gms Self-Raising Flour
100 gms Cauliflower florets
180 ml Water, approximately
Vegetable Oil, for deep-frying
Method:
Sift both flours, spices and salt into a medium bowl. Add garlic, whisk in
enough water to make a thick batter, cover, refrigerate 30 minutes.
Boil, steam or microwave broccoli and cauliflower, separately, until just
tender, refresh under cold water, dry with absorbant paper.
Heat oil in large pan. Dip vegetable pieces, one at a time, into batter, drain
away excess batter, deep-fry untill browned lightly and crisp. Drain on
absorbant paper repeated process with the remaining vegetables.
Serve with chutney.
Tip: Wrap paneer in blotting paper while storing in the refrigerator. It will
stay fresh for days together. |
