Recipe - Vegetable Fritters With Chickpea Batter

1 cup Fine chickpea flour
1 tablespoon Ground cumin
1 tablespoon Black mustard seeds
1 teaspoon Salt
1 teaspoon Dried red pepper flakes
One half teaspoon Turmeric
One half teaspoon Cayenne
One half teaspoon Cornstarch
One fourth teaspoon Ground coriander
One fourth teaspoon Baking powder
Three fourths cup Water ; (to 1 cup)
1 teaspoon Peanut or vegetable oil
6 cup Vegetable oil; for frying
1 Bell pepper; cored, seeded,
And cut or sliced up in 1/2" strips
6 md Mushrooms; whole or halved
1 cup Broccoli florets
2 cup Cauliflower florets
Mint And Cilantro Chutney;
see * Note
Yogurt Sauce; see * Note
Soy sauce

* Note: See the "Mint And Cilantro Chutney" and "Yogurt Sauce" recipes
which are included in this collection.

Mix flour and dry ingredients together in a large bowl. Add Three fourths cup water
and stir to combine. Gradually add more water until mixture is thick enough
to coat a finger. Stir in peanut oil. The batter may be made up to 2 hours
in advance. To make fritters, heat oil in a large saucepan to deepfry
temperature (350 degrees). Dip vegetables, one at a time into the batter
and fry until deep brown, about 2 minutes. Remove with a slotted spoon and
drain on paper towels. Serve immediately with Mint and Cilantro Chutney,
Yogurt Sauce, and soy sauce for dipping. This recipe yields 6