Ingredients

1 Potato, large, peeled, sliced
1 Aubergine (baingan), small, sliced
1 Onion, large, sliced

For the batter:
2 cups (200 g) 7 oz Gram flour (besan)
1 tsp (4 g) Salt
1 tsp (2 g) Red chilli powder
1/2 tsp (3 g) Baking powder
Vegetable oil for frying

Directions

1. In a bowl, combine all the ingredients for the batter. Mix well, adding a little water to make a very thick batter.
2. Heat the oil in a wok (kadhai); dip the sliced vegetables into the batter, one at a time, and deep-fry until crisp and golden brown. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels.
3. Serve hot with tomato sauce.

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