Recipe - Bombay Vegetable Fritters

GENERAL
2 Potatoes; unpeeled (2 to 3)
1 small Cauliflower; cut into
bitesized
; florets
2 Onions; cut or sliced up thickly and
; separated into
; rings
Vegetable oil for frying

FOR THE BATTER
175 g Garam flour; (6oz)
1 One half teaspoon Salt
1 teaspoon Ground cumin
1 teaspoon Ground coriander
One half teaspoon Chilli powder
2 teaspoon Vegetable oil
250 ml Warm water; (8 floz)

First make the batter. Sift the flour, salt, cumin, coriander and
chilli powder into a bowl, add the oil and rub it in with your
fingertips until it is evenly absorbed.

Gradually add the warm water, beating continuously until you have a
thin, smooth batter. (A blender or food processor does this
admirably.) Leave the batter to stand for 30 minutes.

Meanwhile, cook the potatoes in boiling water for about 15 minutes,
until just tender, then drain and cool under cold running water. Peel
the potatoes and cut into bitesized pieces.

Pour oil to a depth of about 5cm (2 inches) into a deepfryer or large
saucepan and heat. When it is hot enough to brown a cube of bread in
30 seconds, dip the vegetables into the batter, one at a time, and
shake off the excess.

Fry in batches in the hot oil for about 5 minutes, until golden brown.

Drain the fritters on kitchen paper before serving hot on cocktail
sticks.

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