1 In a large bowl combine the first 9 ingredients with enough water to form a thick batter. 2 Prepare the vegetable as directed below, and dip into batter, allowing excess to drip off. 3 In a large saucepan or a deep skillet, heat 2 inches oil over high heat until very hot. Add batter-coated vegetables, a few pieces at a time; fry until golden brown (cooking time varies from 3 to 10 minutes). If oil begins to spatter or smoke, reduce heat to medium. 4 Drain vegetables on paper towels. Serve hot. Eggplant: Cut 1 medium unpeeled eggplant into wedges. Add 2 tablespoons khus-khus (white poppy seeds) to batter, if desired. Dip eggplant in batter and fry 8 to 10 minutes or until tender. Potatoes: Cut 3 large potatoes into thick slices. Dip into batter and fry 5 to 8 minutes, or until tender. Green Peppers: Cut 2 seeded green bell peppers into wedges. Dip into batter, and fry 3 to 5 minutes, or until tender. Mushrooms: Dip 1/2 pound of whole mushrooms into batter. Fry 3 to 5 minutes, or until tender. Onions: Cut 2 large peeled onions into thin slices; sprinkle with salt and allow to drain. Instead of usind batter, coat onion slices with besan mixed with 4 chopped scallions, 1 tablespoon chopped cilantro, and 1 minced green chile (optional). (You may coat several slices at a time to form a fritter or pancake.) Fry 3 to 5 minutes until tender. Recipe By : Adam Solomon
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|Serving Size: 1 Serving (48g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 174 (85%)|
|Amt Per Serving||% DV|
|Total Fat 19.4g||26 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 12.1g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 0mg||0 %|
|Sodium 187.6mg||6 %|
|Potassium 219.5mg||6 %|
|Total Carbohydrate 10.6g||3 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 6.2g|
|Protein 1.7g||2 %|
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Calories per serving: 205
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