Ingredients:

• Cauliflower – 100 grams
• Aubergine – 100 grams
• Button Mushrooms – 100 grams
• Gram Flour (Besan) – 1 cup
• Rice flour – 1/4 cup
• Chilli powder – 1 tsp
• Ginger Garlic paste – 1 tsp
• Coriander leaves – 1 tbsp
• Baking Powder – ½ tsp (optional)
• Water – 300ml or more
• Salt – to taste
• Oil – for deep frying

Method:

1. Using your fingers break the cauliflower into little bite size florets
2. Slice aubergine into thin slices as in the photograph.
3. Button mushrooms – either leave it as whole or dice them into 4 quarters.
4. Finely chop coriander leaves
5. Mix all the ingredients except the main vegetables and oil in water. Mix well. Make sure no lumps are present.
6. Now slowly mix in the main vegetables.
7. In a deep bottomed pan, heat oil.
8. To test the readiness of the oil, drop a peanut size besan mix into the oil, if it takes more than a minute to fry, the oil isn’t ready or if it takes lesser that 30 seconds it is too hot.
9. Take a spoonful at a time and carefully drop into the hot oil.
10. Use a wire mess steel ladle to collect and spread on tissue paper. This will make sure all the excess oil is absorbed on the tissue.
11. Serve hot with mint chutney or tomato sauce.