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CHUNKY VEGETABLE FRITTERS

Menus and Memories from Punjab
by Veronica Sidhu

Subze Pakora
These fritters are so good, guests of all ages will beg you to make them again and again. Everyone has a favorite vegetable among this mix, so you end up pleasing the whole crowd. Serve with a chutney of your choice, but I like Syrupy Ginger-Mango Chutney.   (Vegan Recipe)
Yield: 45 pieces

INGREDIENTS

• 2 cups chickpea flour (besan)
• 1/2 cup rice flour or use more chickpea flour
• 1 teaspoon baking powder
• 1½ teaspoons salt
• 1 teaspoon whole or ground cumin seeds
• 1 teaspoon ground coriander seeds
• 1/2 to 1 teaspoon ground cayenne pepper
• 1½ cups cold water
• 1 medium Japanese (long, thin) eggplant
• 1 large potato
• 1/2 small head cauliflower
• 1 large onion
• 5 medium long green chile peppers
• Vegetable oil for frying

DIRECTIONS

Mix the chickpea flour, rice flour, baking powder, salt, cumin seeds, coriander seeds, cayenne pepper, and cold water in a large bowl. Set aside.

Trim the green end from the eggplant and slice lengthwise in half. Keeping the two halves together, cut them into 2 inch wide slices. You will have about eight pieces. Sprinkle the cut sides with salt and let sit for 10 minutes, then drain.

Slice the potato into approximately 8 thin slices, cover and microwave on high in a little water until almost tender, about 3 minutes.

Separate the florets of the cauliflower into about 12 pieces, cover and microwave on high in a little water until almost tender, about 5 minutes. Slice the onion horizon- tally into 8 slices.

Cover your hand with a latex glove and slit peppers lengthwise, removing seeds and pith but leaving stems on.

In a large saucepan, add oil to a depth of at least 3 inches and preheat to 350°F. Drain the vegetables on paper tow els. Drop vegetables, one type at a time into the batter. Fry one and check for salt. Fry the rest in small batches. Remove with a slotted spoon to paper towels If there is more batter, slice another onion or potato.

These are best eaten immediately, but may be kept warm in a 200°F oven, or be refrigerated and reheated, or can be frozen in a single layer and then bagged for later use. Serve with chutney.