What you need
For batter/Pemonb asut ambit
Chick pea flour/Besan: ¾cup
Rice flour: ¾ cup
Baking powder: a pinch (optional, I didn’t used)
Turmeric: ¼ teaspoon
Chili powder: ¾ teaspoon ( Increase if you need Spicier)
Ginger: 1 inch piece
Garlic: 2 cloves
Fresh coriander leaves: 2 tablespoon (finely chopped)
Olive oil: 1 teaspoon
Salt: ¾ teaspoon
Egg plant: ½ of one( cut into rounds)
Green bell pepper: 1 no (cut into 4 inch strips)
Onion: ½ of one onion (cut into rounds)
How I made
Heat oil in a thick bottomed pan .
Wash and peel the skin of egg plant, onion and cut into thin rounds and keep aside. Cut green bell pepper into 4 inch strips and keep aside.
In a medium bowl, all the ingredients for the batter and slowly add the water to form a thick batter. Not too loose. When you are dipping the vegetables it should covered with the batter.
Once the oil becomes hot about 360 degree Fahrenheit. Dip the vegetables in the batter and slowly add to hot oil few at a time.
When it cooks for about 3 minute on one slide flip the other side and cook another 2 minutes or until they become golden yellow color and crispy. Remove them using slotted spoon and drain the excess oil using a kitchen towel.
Repeat the above process until all the batter and vegetables are used up.
Enjoy with sweet chutney or hot and sour tamarind chutney. I didn’t use any chutney. We had it without any chutney.
Preparation time: 40 minutes
Yield: 4 serving
Will you make it again: Yes I will
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.