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Makes 20.
5 smallish aubergines
12 largish courgettes
oil for deep fat frying
For the batter
275g / 10oz chick pea flour (also known as gram flour)
350g / 12oz rice flour
1¼tsp
bicarbonate of soda
2 tsp turmeric
2 tsp cayenne
salt and freshly ground
black pepper
6 tbsp poppy seeds
1 tsp nigella seeds (optional)
Cut
the unpeeled aubergines into ¼inch / 5mm rounds. Sprinkle with
salt, place a plate and weight on top and leave for at least 30 minutes.
Then rinse, leave to drain and pat dry. Wipe the courgettes, top and
tail and slice
diagonally into neat slices. To make the batter: mix the
chickpea flour, rice flour, bicarbonate of soda, turmeric, cayenne,
salt and pepper into a bowl. Slowly add about
1½-2 pints water to make a thin batter.
Add the poppy seeds and
nigella seeds just before using. Make sure the vegetables are completely
dry and dip into batter.
Heat the oil in a deep fat fryer and fry pieces
for about 5 minutes in batches. Remove and drain on absorbent kitchen
paper. Keep the vegetables hot while you continue with further batches.
Serve hot with lemon wedges or a yoghurt sauce.
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