Preparation info
  • Makes


    • Difficulty


Appears in
The Food of India: A Journey for Food Lovers

By Priya Wickramasinghe

Published 2005

  • About

These deep-fried vegetables make an excellent snack or starter. In India, street vendors line the streets all day, ducking between bicycles, cars and pedestrians while setting up stalls selling such items. Usually the busier the stall, the tastier the snack.


  • 100 g ( oz) carrots
  • 100 g (


Cut the vegetables into thin sticks. Mix together the besan flour, chilli powder, turmeric, asafoetida and a pinch of salt. Add enough water to make a thick batter that will hold the vegetables together. Mix the vegetables and curry leaves into the batter.

Fill a karhai or heavy-based saucepan one-third full with oil and heat to 180°C/350°F (a cube of bread will brown in 15 seconds). Li