In a bowl, mix the chickpea flour, flour, turmeric, cumin, ground coriander, chili, salt and black pepper.
Bowl
2
Add the beer and mix just until the batter comes together: a few small lumps are fine.
Whisk
💡A cold, lightly mixed batter stays light: long mixing develops the gluten in the flour, and the coating comes out tough instead of crisp.
3
Add the cauliflower, potato and vegetable to the batter and mix well.
4
Heat the oil' in a deep pot' to 180°C (355°F) and drop tsp heaping of the mixture into the oil and fry for 3–4 minutes, until golden.
⚙ Deep-fryingStoveSlotted spoonCandy/oil thermometerDeep pot for frying
💡Keep the oil at 170–180°C (340–355°F): too cold, and the food soaks up oil; too hot, and it browns outside before the inside cooks. Without a thermometer, dip the tip of a wooden spoon in the oil: when medium bubbles form around it right away, the oil is hot enough.
💡Don't overload the oil: every piece that goes in cools it down. Fry one piece as a test, then the rest in several batches, and transfer to paper towels.
5
Transfer to paper towels and serve immediately with Tahini sauce.
Paper towels
426calories
10 gprotein
34 gcarbs
28 gfat
● protein 10%● carbs 32%● fat 59%
Per serving (323 g), of 4 servings
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⚖ About the ingredients
Onion: measured in pieces: one ≈ 117 g · 40 kcal per 100 g · More about Onion →
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Deep pot for frying· Also works: Electric deep fryer (None) · Wok (Less oil, less stable)
Bowl· Also works: Pot (None)
Slotted spoon· Also works: Spider strainer (None) · Tongs (For large pieces)
Whisk· Also works: Hand mixer (None)· 💡 Workaround, changes the dish: Fork (Beat with a fork, less air)
🧻 Consumables: Paper towels
Helps, not needed: Candy/oil thermometer
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