Pakoras

Directions

1. 1
   In a large bowl combine the first 9 ingredients with enough water to form a thick batter.
2. 2
   Prepare the vegetable as directed below, and dip into batter, allowing excess to drip off.
3. 3
   In a large saucepan or a deep skillet, heat 2 inches oil over high heat until very hot.
4. 4
   Add batter-coated vegetables, a few pieces at a time; fry until golden brown (cooking time varies from 3 to 10 minutes).
5. 5
   If oil begins to spatter or smoke, reduce heat to medium.
6. 6
   Drain vegetables on paper towels.
7. 7
   Serve hot.
8. 8
   Eggplant: Cut 1 medium unpeeled eggplant into wedges.
9. 9
   Add 2 tablespoons khus-khus (white poppy seeds) to batter, if desired.
10. 10
    Dip eggplant in batter and fry 8 to 10 minutes or until tender.
11. 11
    Potatoes: Cut 3 large potatoes into thick slices.
12. 12
    Dip into batter and fry 5 to 8 minutes, or until tender.
13. 13
    Green Peppers: Cut 2 seeded green bell peppers into wedges.
14. 14
    Dip into batter, and fry 3 to 5 minutes, or until tender.
15. 15
    Mushrooms: Dip 1/2 pound of whole mushrooms into batter.
16. 16
    Fry 3 to 5 minutes, or until tender.
17. 17
    Onions: Cut 2 large peeled onions into thin slices; sprinkle with salt and allow to drain.
18. 18
    Instead of usind batter, coat onion slices with besan mixed with 4 chopped scallions, 1 tablespoon chopped cilantro, and 1 minced green chile (optional).
19. 19
    (You may coat several slices at a time to form a fritter or pancake.)
20. 20
    Fry 3 to 5 minutes until tender.