A Medley Of Fried Vegetables

Vegetables like onions, potatoes, green chillies etc. have been used often to make pakodas or fritters in India or as a snack during festivities.Here an attempt has ben made to experiment with vegetables like bittergourd,wholebrinjals,capsicum,tomato,cauliflower and greens like spinach,betal leaves or " paan" as it is called.Some of these vegetables have to be steamed before frying as they take time to cook when fried as it is. The batter for all these vegetables is more or less the same. Variations can be made as desired.This has many calories ,so it can be made occasionally.

For the Batter

Ingredients	Quantity
Gram Flour (Besan)	1 cup
Rice Flour	2 tbsps
Red Chilly Powder	1 tsp
Coriander Powder	1 tsp
Cumin Powder	1 tsp
Celery Seeds (Ajwain)	½ tsp
Soda bi carbonate (Optional)	½ tsp
Chopped Coriander Leaves	1 tbsp
Salt	to taste
Water	to make the batter

Vegetable Ingredients
Vegetables like bitter gourd,small round brinjals,raw banana bell pepper or capsicum,cauliflower,tomatoes spinach,cabbage and betel leaves

Ingredients	Quantity
Oil	for deep frying
Finely Chopped Onions	2 tbsps
Chaat Masala Powder	1 tsp

Note
This is the basic recipe for the batter and vegetable mix. If more is required more batter can be mixed. Also shredded cabbage and chopped spinach have to be mixed with the same ingredients of the batter but with less water.

Method

1. Mix all the ingredients for the batter in a bowl and keep it aside.


2. Cut the bittergourd into two pieces and slit the centers. Leave the stem of the brinjal intact and slit it in the center on either side.Boil these two vegetables in water with plenty of salt seperately.


3. Slice the bellpepper into long pieces and dice the tomato and raw banana into circles. Use half ripe tomatoes preferably.


4. Chop the spinach and shred the cabbbage leaves. Do not cut the betal leaves.


5. All these vegetables will be used seperately.


6. Heat oil in a pan for deep frying.


7. Dip each vegetable in the batter and fry them in the oil till they are golden brown.


8. Spread them in a large serving plate and garnish with finely chopped onions and sprinkle some chat masala powder and serve with coconut chutney or green chutney or tomato ketchup.Bitter gourd,brinjal and capsicum pakodas can be served with hot rice or chappatis.