Resource Center - Boston, USA
This is a deep-fried appetizer, great with cocktails, and for best
effect, should be served with a fresh chutney, such as coriander
leaves ground with fresh ginger, chopped green chilli pepper, some
yogurt and maybe some mint leaves.
Cut into matchsticks:
There should be about equal amounts of each.
- 1 large potato
- 1 small eggplant
- 1 onion
Mix together about 1/4 cup of white flour with 1/2 cup of chick
(called *bessan* and quite a unique thing, which has the aroma and
aftertaste of sprouted mung beans)
and 1/2 tsp salt, some coarsely ground black pepper, 1 tsp ground
coriander seed, 1 tsp ground cumin, and about 1 Tbsp of whole coriander
Mix the flours and seeds into the vegetables, sprinkle on a couple
of Tbsps of water--VERY LITTLE water
--and mix together with your hands until it just holds together.
Fry tablespoons of this mixture in about 3/4 inch of very hot
vegetable oil until golden brown--about 5 minutes.
Drain and serve hot.
This comes from a lavish cookbook produced by the New York restaurant
called The Bombay Palace, which has sister restaurants in Europe