| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Veg4, Vegetarian |
1 |
servings |
INGREDIENTS
| 5 |
|
Smallish aubergines |
| 12 |
|
Largish courgettes |
|
|
Oil for deep fat frying |
| 275 |
g |
Chick pea flour; (also known as gram |
|
|
; flour) |
| 350 |
g |
Rice flour |
| 1 1/4 |
ts |
Bicarbonate of soda |
| 2 |
ts |
Turmeric |
| 2 |
ts |
Cayenne |
|
|
Salt and freshly ground |
|
|
Black pepper |
| 6 |
tb |
Poppy seeds |
| 1 |
ts |
Nigella seeds; (optional) |
INSTRUCTIONS
FOR THE BATTER
Cut the unpeeled aubergines into 1/4inch / 5mm rounds. Sprinkle with salt,
place a plate and weight on top and leave for at least 30 minutes. Then
rinse, leave to drain and pat dry. Wipe the courgettes, top and tail and
slice diagonally into neat slices.
To make the batter: mix the chickpea flour, rice flour, bicarbonate of
soda, turmeric, cayenne, salt and pepper into a bowl. Slowly add about 1
1/2-2 pints water to make a thin batter. Add the poppy seeds and nigella
seeds just before using. Make sure the vegetables are completely dry and
dip into batter. Heat the oil in a deep fat fryer and fry pieces for about
5 minutes in batches. Remove and drain on absorbent kitchen paper. Keep the
vegetables hot while you continue with further batches. Serve hot with
lemon wedges or a yoghurt sauce.
Converted by MC_Buster.
NOTES : Makes 20.
Converted by MM_Buster v2.0l.
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