Ingredients

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2 med. potatoes
2 med. brinjals
1 raw banana thinly peeled
1 zucchini
1 slice pumpkin, skinned and deseeded
1 cup gramflour
1 cup rice flour
1/2 tbsp. hot oil
1 tsp. poppy seeds
1/4 tsp. turmeric powder
1/2 tsp. chilli powder
salt to taste
3-4 pinches soda bicarb
oil to deep fry

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Method

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1. Wash, wipe and slice vegetables (including skins) into thick diagonal slices.
2. Make a batter of all the other ingredients, using water as required.
3. The batter should be able to coat the back of a spoon smooth and thick.
4. Heat oil for frying. Dip some veggies in batter at a time.
5. Coat with batter and let them in hot oil one by one.
6. Fry fritters (veggies) till light golden and crisp.
7. Drain and serve hot with chutney and sauce.
8. Repeat for remaining vegetables.
9. Serve an assortment each time.

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Note: Any one or one or more vegetables in combination can also be used. Choice is left to you.

Making time: 30 minutes
Makes: 7-8 servings
Shelflife: Prepare ahead but fry as required.