Recipe Cook Time
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.