• 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
• water
• 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.

India Snacks