Onion Bhaji

Ingredients:
1 raw green plantain (peeled) -- cut into thin
slices
1 potato -- peeled & sliced
1 onion -- peeled & sliced
1 chako (chayote) -- peeled & sliced
cauliflower -- cut into florets
oil -- for deep-frying
BATTER:
1 cup Bengal gram flour (besan, chickpea flour)
1 teaspoon red chilli powder
1/2 teaspoon ground coriander
1/2 teaspoon asafoetida powder
1 1/2 tablespoons rice flour
salt -- to taste
1/2 teaspoon cumin seeds
1 teaspoon ghee
water -- as required

Method:
1. To Make Batter: Sift the Bengal gram flour, red chilli powder, ground coriander, rice flour, and salt to taste into a large mixing bowl.
2. Add the cumin seeds and ghee. Combine ingredients well.
3. Add sufficient water to make a thick batter of pouring consistency, and beat until smooth.
4. Peel and prepare the vegetables as necessary.
5. Wash the vegetable slices and pat dry.
6. Heat oil in a heavy frying pan or skillet.
7. Dip the vegetable slices into the batter, and deep-fry until golden in color.
8. Drain the bajjis on a sheet of brown paper or absorbent kitchen paper.
9. Serve hot with chutney or tomato ketchup.