Spicy Deep-Fried Vegetables

• 1 to 2 teaspoons cumin seeds
• 1 teaspoon coriander seeds
• 2 teaspoons coarse sea salt
• 1 to 2 teaspoons powdered turmeric
• 1/2 cup chickpea flour
• 1/2 cup water
• 1 tablespoon finely chopped cilantro (fresh coriander)
• 1 to 3 green chiles, finely chopped (optional}
• 2 to 3 quarts vegetable oil, such as canola, for deep-frying
• 3 boiled potatoes, sliced
• 10 cauliflower florets
• 2 small onions, sliced
• 10 to 15 spinach leaves

1. Using a mortar and pestle, coarsely crush the cumin seeds, coriander seeds, and salt.
2. Transfer to a large bowl and add the chili powder, turmeric, and flour.
3. Add the water and mix until you have a thick, smooth batter.
4. Let stand for 20 minutes.
5. Add the cilantro and chiles (if desired) to the batter and mix well.
6. Heat the oil in a deep-fryer, or heat at least 2 inches of oil (the more oil you use, the more stable the temperature of the oil) in a large, deep pot.
7. Working in batches, add the vegetables to the batter: coating them thoroughly, then lift out, letting the excess drip off and fry until brown and crispy.
8. Transfer to paper towels to drain.

cumin seeds, coriander seeds, salt, powdered turmeric, chickpea flour, water, cilantro, green chiles, vegetable oil, potatoes, cauliflower, onions, spinach

Taken from www.cookstr.com/recipes/spicy-deep-fried-vegetables (may not work)