Date:    Mon, 22 Nov 93 13:21:26 CST
From:    mindy.s.mymudes@uwrf.edu

Mixed Vegetable Bhajias

1/2 cup Chick-pea flour (original recipe said could sub cornstarch?)
pinch baking powder
1/4 tsp chili powder
pinch tumeric
1/2 tsp cumin seeds, crushed
1/2 tsp coriander seeds, crushed
1-2 cilantro leaves, chopped (optional)
1 oz. zucchini
1 oz. eggplant
2 oz onion
Sift flour and baking powder into small mixing bowl, add all spices and
cilantro. Add 1/3 cup water and mix well, making a smooth batter. Let stand
15 minutes.
WSH, DRY AND SLICE ZUCCHINNI, eggplant and onion into fine rings. Just before
you are
ready to cook, add to chickpea batter, coating them well. The original recipe
would have you use a pam sprayed pan, or a bit of oil, but I found out that
you could spoon out little "pancakes" of this stuff onto a nonstick baking
sheet, and broil it a few minutes, til brown, flip and do the other side.
They get nice and crispy (ok, not deep fried) but not bad. Pretty good,
actually.