Pakoras

Directions

In a large bowl combine the first 9 ingredients with enough water to form a thick batter.

Prepare the vegetable as directed below, and dip into batter, allowing excess to drip off.

In a large saucepan or a deep skillet, heat 2 inches oil over high heat until very hot.

Add batter-coated vegetables, a few pieces at a time; fry until golden brown (cooking time varies from 3 to 10 minutes).

If oil begins to spatter or smoke, reduce heat to medium.

Drain vegetables on paper towels.

Serve hot.

Eggplant: Cut 1 medium unpeeled eggplant into wedges.

Add 2 tablespoons khus-khus (white poppy seeds) to batter, if desired.

Dip eggplant in batter and fry 8 to 10 minutes or until tender.

Potatoes: Cut 3 large potatoes into thick slices.

Dip into batter and fry 5 to 8 minutes, or until tender.

Green Peppers: Cut 2 seeded green bell peppers into wedges.

Dip into batter, and fry 3 to 5 minutes, or until tender.

Mushrooms: Dip ½ pound of whole mushrooms into batter.

Fry 3 to 5 minutes, or until tender.

Onions: Cut 2 large peeled onions into thin slices; sprinkle with salt and allow to drain.

Instead of usind batter, coat onion slices with besan mixed with 4 chopped scallions, 1 tablespoon chopped cilantro, and 1 minced green chile (optional).

(You may coat several slices at a time to form a fritter or pancake.)

Fry 3 to 5 minutes until tender.