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Ingredients:
100 gm Onions
100 gm Brinjals
150 gm Potatoes
3-4 Green Chillies
Oil for Deep frying
150 gm Cauliflower
For the Batter
Salt to taste
½ tsp Ajwain
1 tsp Chilli powder
250 gm Gram Flour
A pinch of Baking powder
1 tsp Pomegranate Seed powder
10 gm Bhaang (Hemp) Seed Powder
Method:
Peel and wash vegetables. Cut cauliflower into florets, potatoes and onions into
roundels (about 1/6 inch thick), brinjals into roundels.
Immerse the brinjals and potatoes in water.
Wash, slit the green chillies on one side and de-seed.
Sieve gram flour, baking powder and salt together.
Add ajwain, chilli powder, green chillies, pomegranate seed powder and bhaang
seed powder. Add enough water, about 150-200 ml, to make a thick batter of
fritter consistency.
Heat oil in a frying pan to smoking point, reduce to medium heat. Dip the cut
vegetable, one by one, in the batter and deep fry until light golden.
Remove and cool. Reheat oil and deep fry again over moderately high heat until
golden brown and crisps.
Serve with chutney, sauce.
Tip: If you run out of breadcrumbs for cutlets, you can use crushed cornflakes
or fine, sieved semolina.
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