Combine together, the gram flour,
clarified butter, lemon juice, cayenne pepper, turmeric powder,
garam masala, ground coriander and slat. Mix well and add water (5 tbsp). Whisk well to make batter lump
free. Slowly mix in more water till the
consistency of batter resembles heavy cream and easily coats on the
spoon. Whisk again for about 3 - 5
minutes to further lighten the batter. Stir in baking powder if a cake
like crust is preferred. Heat oil in a kadhai (wok) to up
to 180C/335F.
To check if oil is of right
temperature, slip in a small spoonful of batter into the oil, if it
rises and cooks immediately, the oil is ready. Dip vegetables in the batter and
slip one by one into the hot oil. Do not allow the fritters to stick
to each other. Deep fry till the fritters are
crisp and golden brown on each side. Similarly, dip the cottage cheese
sandwich (with chaat masala filling) and the stuffed green chilies
to coat evenly with the batter. Fry in the hot oil till crisp and
golden brown on each side. Serve hot, accompanied by Mint
Chutney and or Tomato Ketchup.
Serves 6
Fritter suggestions :
Potatoes - cut into
rounds
Cauliflower flowerets
Spinach - medium sized leaves
Green chilies - medium sized leaves
Cottage cheese (paneer) - cut into 2" x 4"
slices with chaat masala layered between 2 slices
