Ingredients

• 1 cup fine chickpea flour
• 1 tablespoon ground cumin
• 1 tablespoon black mustard seeds
• 1 teaspoon salt
• 1 teaspoon dried red pepper flakes
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne
• 1/2 teaspoon cornstarch
• 1/4 teaspoon ground coriander
• 1/4 teaspoon baking powder
• 3/4 to 1 cup water
• 1 teaspoon peanut or vegetable oil
• 6 cups vegetable oil for frying
• 1 bell pepper, cored, seeded, and sliced in 1/2 inch strips
• 6 medium mushrooms, whole or sliced in half
• 1 cup broccoli florets
• 2 cups cauliflower florets

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Instructions

1. Mix flour and dry ingredients together in a large bowl. Add 3/4 cup water and stir to combine. Gradually add more water until mixture is thick enough to coat a finger. Stir in peanut oil. The batter may be made up to 2 hours in advance.
2. To make fritters, heat oil in a large saucepan to deep-fry temperature (350 degrees F). Dip vegetables, one at a time into the batter and fry until deep brown, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Serve immediately with Mint and Cilantro Chutney, Yogurt Sauce, and soy sauce for dipping.