1/2 cup gram flour (chickpea flour) or more as needed
1 tsp baking powder
1 tsp red chili powder (or to taste)
1/2 tsp ground turmeric
1 tsp ground coriander
1 tsp ground cumin
1 Tbs cumin seeds
1 cup soda water chilled or more as needed
1 1/2 lbs zucchini cut into thick strips or batones
oil for frying
Slice zucchini. Mix batter with all above ingredients (except oil for frying). Taste the batter to see if you need to add any additional spice. You want the batter to be like a pancake batter so you can dip the zucchini in it to coat. I actually added more chickpea flour and and adjusted the liquid to get the right coating consistency.
Heat oil to medium high heat. Gently add each dipped and battered zucchini to the oil separately. Fry until all sides are golden brown and drain on a paper towel. Sprinkle with salt while hot if you like them a little saltier. Serve with desired dip. See recipe for Yogurt mint dip: Yogurt Mint Dip
Recipe Adapted from 200 Curries by Sunil Vijayakar
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