Steps
- Finely chop ⅓ cup of cabbage, ¼ cup of carrot, ¼ cup of cauliflower, ¼ cup of bell pepper, 2 tablespoons of green beans, and ¼ cup of onion.
- Mix with ½ teaspoon of chopped green chili, ⅓ cup of chopped cilantro, ½ teaspoon of chopped ginger, 1 pinch of turmeric, and 1 pinch of asafoetida.
- Add ¼ teaspoon of carom seeds, ¼ teaspoon of Kashmiri chili powder, ¼ teaspoon of garam masala, salt, and ½ cup of besan flour. Mix and rest for 5 minutes.
- Gradually add up to ¼ cup of water, just enough to make a thick batter that coats the vegetables.
- Heat 2in / 5cm of neutral oil in a deep pan until a small drop of batter rises steadily. Fry spoonfuls in batches over medium heat, turning until crisp and golden throughout. Drain on paper towels and serve hot.