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1
In a large bowl combine the first 9 ingredients with enough water to form a thick batter.
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2
Prepare the vegetable as directed below, and dip into batter, allowing excess to drip off.
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3
In a large saucepan or a deep skillet, heat 2 inches oil over high heat until very hot.
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4
Add batter-coated vegetables, a few pieces at a time; fry until golden brown (cooking time varies from 3 to 10 minutes).
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5
If oil begins to spatter or smoke, reduce heat to medium.
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6
Drain vegetables on paper towels.
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7
Serve hot.
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8
Eggplant: Cut 1 medium unpeeled eggplant into wedges.
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9
Add 2 tablespoons khus-khus (white poppy seeds) to batter, if desired.
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10
Dip eggplant in batter and fry 8 to 10 minutes or until tender.
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11
Potatoes: Cut 3 large potatoes into thick slices.
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12
Dip into batter and fry 5 to 8 minutes, or until tender.
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13
Green Peppers: Cut 2 seeded green bell peppers into wedges.
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14
Dip into batter, and fry 3 to 5 minutes, or until tender.
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15
Mushrooms: Dip 1/2 pound of whole mushrooms into batter.
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16
Fry 3 to 5 minutes, or until tender.
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17
Onions: Cut 2 large peeled onions into thin slices; sprinkle with salt and allow to drain.
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18
Instead of usind batter, coat onion slices with besan mixed with 4 chopped scallions, 1 tablespoon chopped cilantro, and 1 minced green chile (optional).
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19
(You may coat several slices at a time to form a fritter or pancake.)
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20
Fry 3 to 5 minutes until tender.
