Ingredients
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-
1
-
1
-
1/2
-
1
-
1
-
1
-
1
-
1/2
-
-
-
-
-
-
Directions
Steps
|
1
Done
|
Sift Together in a Large Bowl the Flour, Salt, Chili Powder, Baking Powder, Cumin, Ajwain (or Oregano). |
|
2
Done
|
Add the Water and Beat to Form a Smooth Batter. |
|
3
Done
|
Add the Chopped Onion, Potato and Cauliflower to the Mixture and Gently Toss to Coat. |
|
4
Done
|
Heat the Oil in a Large Pan to 350-375f/180-190c, or Until a Cube of Bread Browns in 30 Sec. |
|
5
Done
|
Using a Slotted Spoon or a "spider", Lower a Scoop (2-3 Tablespoons) of the Battered Vegetables Into the Hot Oil a Few at a Time and Deep-Fry, Flipping Over Once. Depending on How Hot Your Oil Is, You Want to Give It About 2 Minutes Per Side, but Watch That They Don't Burn. the End Result Should Be Crispy on the Outside and Medium-Soft to Crispy Inside. |
|
6
Done
|
Remove With the Slotted Spoon and Drain Thoroughly on Paper Towels. |
|
7
Done
|
Beat Yogurt and Gram Flour Until Smooth. |
|
8
Done
|
Heat the Oil in Pan. |
|
9
Done
|
Add Mustard Seeds, Turmeric, Chili Powder and Fenugreek Seeds. |
|
10
Done
|
Add Yogurt Mixture, Bring Just to a Gentle Boil and Simmer For About 10 Minutes. Keep Stirring to Prevent Lumps. |
