Name: Bengali Chickpea Vegetable Fritters
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Servings: 4
Cuisine: Indian
Ingredients: 2 mushrooms, cut into quarters; 1 tablespoon chopped cilantro; 1 seedless cucumber or 4 pickling cucumbers, washed and quartered lengthwise; ½ pound firm tofu, sliced into 1-by-3-inch slices; 1 Chinese eggplant, sliced length-wise into ¼-by-3-inch strips; 4 stalks asparagus, trimmed; 1 large carrot, peeled and cut into ¼-inch-thick sticks; 2 cups chickpea flour; ¼ cauliflower, cut into florets; 2 teaspoons salt; 1 small zucchini, cut into 1-inch-thick sticks; 1 teaspoon baking powder; 2 cups corn oil for frying; 1½ cups warm water; 2 tablespoons rice flour; 2 teaspoons nigella seeds; 2 teaspoons cumin seeds; 1 hot green chili chopped or 1 teaspoon chili paste; 1 tablespoon olive oil; 1 teaspoon garam masala*; ½ cup rice vinegar; 6 sage leaves; ½ bell pepper, seeded and cut lengthwise into ⅛-inch-wide strips; 8 green beans, trimmed

Combine the vinegar and cilantro for the dipping sauce in a bowl and set aside.

Prepare the vegetables as specified, wash, pat dry and set aside.

In a mixer, combine all the batter ingredients except the corn oil and mix until you have a smooth, thick batter. Transfer the batter to a bowl and let sit for 20 minutes.

Heat the oil in a wok or

Bengali Chickpea Vegetable Fritters

Ingredients

Dipping Sauce

Method

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