These we made at Lakes Entrance Neighbourhood House Indian cookery class they were the least expensive and the most popular
1½ cups Besan flour (chickpea)
1 teaspn garam masala
1 teaspn salt
½ teaspn tumeric
½ teaspn chilli powder
1 clove garlic
4 cups mixed vegetables, combination of own choice
water about ½ -1 cup
oil for frying
Add Besan, garam masala, chilli, salt & tumeric into bowl add ½ cup water slowly while mixing to a thick batter, add more water if needed ( don’t make it to runny) add garlic.
Allow batter to stand 20mins
Beat again
Add vegetables to batter mix stir
Heat oil in the pan and drop teaspns of mix into the oil cook and drain
When cooked before serving, reheat pan and place again in smoking pan to crispen up don’t burn them.
If the Besan Flour is too strong add half selfraising flour.
1½ cups Besan flour (chickpea)
1 teaspn garam masala
1 teaspn salt
½ teaspn tumeric
½ teaspn chilli powder
1 clove garlic
4 cups mixed vegetables, combination of own choice
water about ½ -1 cup
oil for frying
Add Besan, garam masala, chilli, salt & tumeric into bowl add ½ cup water slowly while mixing to a thick batter, add more water if needed ( don’t make it to runny) add garlic.
Allow batter to stand 20mins
Beat again
Add vegetables to batter mix stir
Heat oil in the pan and drop teaspns of mix into the oil cook and drain
When cooked before serving, reheat pan and place again in smoking pan to crispen up don’t burn them.
If the Besan Flour is too strong add half selfraising flour.
