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Vegetable Pakoras

DIRECTIONS

Put the chickpea flour in a bowl. Gradually mix in about 3/4 cup water, until you have a thickish batter--thick enough to coat the vegetables. Add the other batter ingredients and mix well.
Cut the potatoes into rounds 1/16 inch thick, and put into a bowl of cold water. (You can use other vegetables as desired, cauliflower, peppers, onions, etc.)
Heat oil over a low flame until hot but not smoking. Take a few potato slices at a time, wipe them dry, and dip them in the batter. Now drop them into the oil. Fry slowly, 7 to 10 minutes on each side, until they are cooked through and have turned a golden brown. Remove with slotted spoon and drain on paper towels. Sprinkle with salt and/or pepper. Do all pakoris this way, never putting in more at one time than your deep-frying utensil will hold in one layer.
To serve: Serve pakoris while they are crisp and hot with dip of choice.