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.