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• 4 tblsp Plain or chickpea flour

• 2 tsp Vegetable oil
• 1 tsp Baking powder
• 1/2 tsp Salt
• 75 ml Water

Vegetables (any or all can be used)

Aubergines, cut into very thin rounds

Onions, cut into rings

Potatoes, cut into thin rounds

Califlower, cut into 15 mm florets

Chilies, left whole

Pumpkin, cut into thin slices

Capsicum, cut into strips

Oil for deep frying

Mix all the batter ingredients together and beat until smooth.

Wash the vegetables and pat dry. Heat the oil in a wok until very hot. Dip the vegetables in the batter and deep fry until golden brown. Drain and serve with mint chutney.