- 1 ⅓ c lentil flour
- 1 T freshly squeezed lemon juice
- 2 t ground coriander
- 2 t melted butter
- 1 ½ t salt
- 1 t garam masala
- ½ t baking powder
- ½ t ground tumeric
- ½ t cayenne pepper
- russet potatoes, sliced
In a large bowl combine the first 9 ingredients with enough water to form a thick batter.
Prepare the vegetable as directed below, and dip into batter, allowing excess to drip off.
In a large saucepan or a deep skillet, heat 2 inches oil over high heat until very hot. Dip the potato slices into batter and fry a few at a time for 5 to 8 minutes, until golden brown. If oil begins to spatter or smoke, reduce heat to medium.
Drain vegetables on paper towels. Serve hot.