Guest guest Posted November 28, 2008 Report Share Posted November 28, 2008 Bengali Vegetable Fritters (India) 2 medium potatoes 2 medium eggplants 1 banana, thinly peeled 1 zucchini 1 slice pumpkin, skinned and deseeded 1 cup gramflour 1 cup rice flour 1 tsp. poppy seeds 1/4 tsp. turmeric powder 1/2 tsp. chilli powder salt to taste 3 to 4 pinches soda bicarb ghee for frying Wash, wipe and slice vegetables (including skins) into thick diagonal slices. Make a batter of all the other ingredients, using water as required. The batter should be able to coat the back of a spoon smooth and thick. Heat ghee for frying. Dip vegetables in batter, a few at a time. Coat with batter and fry in hot ghee, one by one. Fry fritters till light golden and crisp. Drain and serve hot with chutney and sauce. Repeat for remaining vegetables. Quote Link to comment Share on other sites More sharing options...
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