Ingredients
-
2
-
1
-
1
-
1
-
1/2
-
1/2
-
1/2
-
1/4
-
1/4
-
1
-
-
-
-
-
Directions
Steps
|
1
Done
|
Pour Oil to a Depth of 3 to 4 Inches Into a Deep-Fryer or a Large, Heavy Saucepan and Heat Over Medium-High Heat to 350f. |
|
2
Done
|
(the Oil Should Come No More Than Halfway Up the Sides of the Pan.) While the Oil Is Heating, Prepare the Batter. |
|
3
Done
|
Combine the Flour, 2 Tsp Oil, Cumin, Coriander, Cayenne, Garlic, Salt, Baking Powder, and Ajwain (if Using) in a Medium Bowl. |
|
4
Done
|
While Stirring, Gradually Pour in Enough Water to Make a Batter of Coating Consistency. |
|
5
Done
|
Working in Batches, Dip the Vegetable Pieces Into the Batter, Letting the Excess Drip Back Into the Bowl, Then Carefully Lower the Coated Vegetables Into the Hot Oil. |
|
6
Done
|
Do not Crowd the Pan. |
|
7
Done
|
Fry Until Golden Brown, 2 to 3 Minutes. |
|
8
Done
|
Remove the Fritters from the Oil With Tongs or a Slotted Spoon and Drain on Paper Towels. |
|
9
Done
|
Continue With the Remaining Vegetables, Allowing the Oil to Reheat Between Batches as Needed. |
|
10
Done
|
Arrange the Fritters on a Warmed Platter and Serve Immediately With Chutney Alongside For Dipping. |
