Crispy Vegetables

Method

Wipe the vegetables dry with a cloth.

Mix the soojee, salt, chilli powder, ginger-garlic paste and add enough water to make into a pouring consistency - when you drop it from a spoon it should pour in a continuous line.

Dust the vegetables lightly, with maida, shaking off any excess.

Heat the oil, dip vegetables into the batter and place into the hot oil.

Turn, fry for a few seconds and remove from oil and keep aside on an absorbent paper.

Just before serving, fry once again over high heat, drain on absorbent paper and serve hot with a chutney.