Ingredients:

* 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:

1. 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.
2. Boil, steam or microwave broccoli and cauliflower, separately, until just tender, refresh under cold water, dry with absorbant paper.
3. 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.
4. Serve with chutney.



Tip: Let raw potatoes stand in cold water for at least an hour before frying, to improve their crispness.