An Indian recipe from Nuree.
8 ozs 225g chickpea flour
2 tsp cumin, ground
pinch of cayenne pepper
a little cold water
okra, cut while dry(if washed and wet they go slimy)
2 lbs 1 Kg vegetables in season:
carrots, broccoli, small Brussel sprouts, cauliflower, courgettes, aubergine, mushrooms,        parsnips
oil for deep frying
Beat together flour, spices, salt and pepper. Add enough water to give batter consistency of a smooth, thin, white paste. Chill batter for 1 hour at least.
Prepare vegetables and cut them into strip, slices or florets. Heat oil in pan until it spits when batter is dropped in. Dip vegetables one at a time in batter and coat all over. Drop into fat and cook until golden. Root vegetables take longer to cook. Drain and keep warm.
Serve with chutneys, pickles and soya sauce.
Serve with a salad
Serves 4 people.
May also be used as a Starter or handed around as Hors-d-Oeuvres. 


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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