Mix the fritter ingredients together, adding enough Besan to make the mixture sticky. Taste the mixture and adjust spices or salt as desired. Allow to sit for 5-10 minutes while you make the batter and dipping sauce.

Heat the oil in a saucepan or deep fryer to medium hot. A small bit of fritter mix should sizzle right away but not burn in less than a minute. Scoop spoonfuls of fritter mix and form into walnut sized balls. I use a small ice cream scoop and it's about the right size. Drop the balls into the hot oil and fry them to a golden brown. Drain them and set aside until the batch is done.

Now take the fried fritters and roll them in the batter to coat each one. Allow them to drain briefly then fry again until deep golden brown. This "second cooking" yields a crispy outside and tender vegetables inside. Remove and drain thoroughly on paper.

Serve these hot, presented with the cold yogurt dip or the chutney of your choice.

Make about 12 fritters and 1/2 cup of sauce.

Each (3 fritters & 2 tbs sauce) contains an estimated:

Cals: 81, FatCals: 18, TotFat: 2g

SatFat: 0g, PolyFat: 1g, MonoFat: 1g

Chol: 2mg, Na: 190mg, K: 382mg

TotCarbs: 13g, Fiber: 3g, Sugars: 6g

NetCarbs: 10g, Protein 5g

NOTE: There's nothing sacred about this choice of vegetables. If you have other ingredients in your crisper (onions, sweet potato, rutabega, etc.) give them a try. We cooked what we had on hand.