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🍽️ Crispy Vegetables in Chickpea Batter

318 kcal · 30 min · 4 servings

Ingredients

• 150 g chickpea flour (Asian market)
• 50 g flour
• 1 tsp baking powder
• 2 tsp salt
• 0.25 tsp turmeric
• 1 tsp garam masala
• 1 tsp ground coriander
• 1 tsp chili powder
• 200 g potatoes
• 150 g cauliflower florets
• 150 g broccoli florets
• 200 g eggplants
• 1 onion
• oil (for deep frying)

Instructions

1. 1. Mix chickpea flour, regular flour, baking powder, and your spices in a large bowl.
2. 2. Pour in 300 ml of water and whisk everything until you have a smooth batter without lumps.
3. 3. Let the batter rest for about 30 minutes to allow it to swell and thicken.
4. 4. Peel the potatoes and wash them thoroughly.
5. 5. Cut the potatoes into bite-sized cubes.
6. 6. Boil the potato cubes in boiling water for approx. 10 minutes until they are half-cooked.
7. 7. Drain the potatoes and let them drip dry.
8. 8. Clean the cauliflower and broccoli and remove any tough stems.
9. 9. Wash the vegetables and break them down into small florets.
10. 10. Boil the cauliflower and broccoli florets in plenty of boiling water for approx. 3 minutes.
11. 11. Drain the vegetables.
12. 12. Shock the vegetables immediately in ice-cold water to stop the cooking process.
13. 13. Let the vegetables drain well.
14. 14. Cut the eggplant into bite-sized pieces.
15. 15. Peel the onion and slice it into thin rings or slices.
16. 16. Heat the oil in a pan or pot.
17. 17. Test the oil temperature by holding a wooden stick in the oil; it is ready when small bubbles rise.
18. 18. Dip the prepared vegetables into the batter in batches.
19. 19. Fry the battered vegetables in the hot oil until golden brown and crispy.

Nutrition per serving

• kcal: 318
• Protein: 12 g · Fett/Fat: 13 g · Carbs: 38 g