2 cups chick pea flour also called besan or gram flour
2 ½ tsp salt
2 tsp asophoetida powder (obtainable from a good Indian store)
1 ½ turmeric powder
2 tsp cayenne pepper
1 ½ tsp ground coriander
2 tsp green chilies seeded and finely chopped
2 tsp kalanji seeds (obtainable from a good Indian store) OR 2 tsp black mustard seeds
2 ½ cups of cold water or enough to make a smooth batter.
Bite sized vegetables of your choice.
Good quality oil for frying
Combine the chickpea flour, salt, spices and green chilies in a bowl. Mix well with a wire whisk.
Slowly add the cold water while whisking until the batter achieves the consistency of medium light cream. When you dip the veggies in the batter they should be completely coated, but not thick and heavy or thin and runny. Adjust with extra flour or water if needed. Let the batter sit for 10-15 min.
Heat the oil (2-3 inches) until the temperature reaches around 345F-355F.
Dip the vegetables in the batter until completely coated and fry until golden brown.
Remove with a slotted spoon and place on a paper towel to drain. Continue until all veggies are done.
Serve immediately with chutney or keep in a preheated cool oven (200F) for up to ½ hour.