Ingredients:
- Carrot – 1 ( peel and cut into thick julienne)
- French Beans – 8 (string and cut into pieces)
- Potato – 1 ( peel and cut into thick julienne)
- Cabbage – 1/4 head (cut into thick julienne)
- Chickpea flour – 1 1/2 cups
- Red chili powder – 3/4 tsp
- Ginger garlic paste – 1/4 tsp
- Carom seeds – 3/4 tsp
- Salt – according to taste
- Water – as required
- Oil (for deep frying)
Method:
- In a bowl, add the chickpea flour with salt, chili powder, ginger garlic paste, carom seeds and hot oil. Add the thick julienne mixed vegetables to this mixture and mix.
- Add little water and mix well that it coats the vegetables.( But avoid too much water.)
- Heat enough oil for deep frying in a heavy bottomed vessel. It should be piping hot. (First do the sizzle test by dropping a little chick pea batter into the hot oil, if it sizzles and comes to the surface of the vessel, then the oil is ready for deep frying).
- Carefully drop the chickpea flour coated julienne vegetables into the hot oil. (Take care not to overcrowd the vessel.)
- Reduce heat to medium and deep fry till they turn golden brown. Use a ladle to turn them so that they cook all over.
- Once they turn golden brown, remove on to absorbent paper. Serve as evening snack over a hot cup of masala chai.
