Bhajiya (Vegetable fritters)

The batter:

2 cups chickpea flour

2 teaspoon marchu (cayenne pepper)

2 teaspoon mithu (salt)

¼ teaspoon hardar (turmeric)

¼ teaspoon jiru (cumin seeds)

¼ teaspoon ajmo

½ teaspoon baking soda

¼ teaspoon hing (asafetida)

1 cup pani (water)

enough tel (oil), for deep-frying

Any combination of the following vegetables:

1 medium eggplant, sliced thin

2 medium potatoes, sliced thin

2 medium onions, sliced thin

1 bananas, sliced

2 eggs, boiled & quartered

5 hot peppers, sliced, seeded, & stuffed with salt & asafotida

some cheese, diced

some chicken, boiled & diced

some shrimp, peeled and deveined

1. Make some batter by mixing the chickpea flour, cayenne pepper, salt, turmeric, cumin seeds, ajmo, baking soda, asafetida. Add just enough water to make a thin batter.
2. Heat the oil.
3. Dip vegetables in the batter and deep fry until they rise to the top.
4. Serve with ketchup or a sour date & tamarind chutni.

Source: Kokila