Vegetable Fritters with Chick Pea Batter

• 1 cup fine chickpea flour
• 1 tablespoon ground cumin
• 1 tablespoon black mustard seeds
• 1 teaspoon salt
• 1 teaspoon dried red pepper flakes
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne
• 1/2 teaspoon cornstarch
• 1/4 teaspoon ground coriander
• 1/4 teaspoon baking powder
• 3/4 to 1 cup water
• 1 teaspoon peanut or vegetable oil
• 6 cups vegetable oil for frying
• 1 bell pepper, cored, seeded, and sliced in 1/2 inch strips
• 6 medium mushrooms, whole or sliced in half
• 1 cup broccoli florets
• 2 cups cauliflower florets

1. Mix flour and dry ingredients together in a large bowl.
2. Add 3/4 cup water and stir to combine.
3. Gradually add more water until mixture is thick enough to coat a finger.
4. Stir in peanut oil.
5. The batter may be made up to 2 hours in advance.
6. To make fritters, heat oil in a large saucepan to deep-fry temperature (350 degrees F).
7. Dip vegetables, one at a time into the batter and fry until deep brown, about 2 minutes.
8. Remove with a slotted spoon and drain on paper towels.
9. Serve immediately with Mint and Cilantro Chutney, Yogurt Sauce, and soy sauce for dipping.

chickpea flour, ground cumin, black mustard seeds, salt, red pepper, turmeric, cayenne, cornstarch, ground coriander, baking powder, water, peanut, vegetable oil, bell pepper, mushrooms, broccoli florets, cauliflower florets

Taken from www.foodnetwork.com/recipes/vegetable-fritters-with-chick-pea-batter-recipe.html (may not work)