Recipe Submitted by : Zeenat Hasta (India)

Serves 4

Preperation Time 30 Minutes


150 gm Potatoes
100 gm Brinjals
100 gm Onions
3-4 Green Chillies
150 gm Cauliflower
Oil for Deep frying

Ingredients for batter

250 gm Gram Flour
1 tsp Pomegranate Seed powder
1 tsp Chilli powder
A pinch of Baking powder
10 gm Bhaang (Hemp) Seed Powder
½ tsp Ajwain
Salt to taste


  • Peel and wash vegetables. Cut cauliflower into florets, potatoes and onions into roundels, brinjals into roundels.
  • Immerse the brinjals and potatoes in water.
  • Wash, slit the green chillies on one side and de-seed.
  • Sieve gram flour, baking powder and salt together.
  • Add ajwain, chilli powder, green chillies, pomegranate seed powder and bhaang(Hemp) seed powder. Add enough water, about 150-200 ml, to make a thick batter of fritter consistency.
  • Heat oil in a frying pan to smoking point, reduce to medium heat. Dip the cut vegetable, one by one, in the batter and deep fry until light golden.
  • Serve with chutney or sauce.
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