• 1 cup Chickpea Flour (Besan)
• 2 tbsp Oil
• 1 teaspoon Ground Cumin
• 1 1/2 teaspoon Salt
• 1-2 each Chopped Green Chilies (Jalapeno)
• 1/2 cup Water
• 1 Potato
• 1 small Cauliflower
• 2 Cabbage
• 5 sliced Spinach
• 1 1/2 cup Sliced Onion
Method:
• Boil the potato until just tender, peel and chop finely.
• Finely chop cauliflower and onion. Shred the cabbage and spinach.
• Mix first set of ingredients well. Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
• Let batter rest 1/2 hour in a warm place.
• Add the vegetables and mix in evenly.
• Deep fry in oil that is heated to 375"
• Drain on paper towels and serve immediately.
• Serve with cilantro or mint chutney or tomato ketchup