![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyc2vGHGN1LvA7evbfKUBcxYCPQR4W1JnotFxujkehn0uA0DHC1cJQ5MEMVjxqsktkS-m-HfgvWFNxIjaRj4yeyjrMxKXf01IUOOUzlwz-i-Jg7DErHQa7mqrvCbK0O3sohAkMcBYkhAY/s320/100_2724.jpg)
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
salt
oil for frying
Directions:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPV4j9oCvnIXj211EpgMZXsgaLcigu53Bn_-MG59GLhngaNVA5TKwHP1NPI13UXRDrUh2TycySdq7KMHdMwfWv6-HS4lkPrVa85IiLLd-xOrGM9sBBpA7skpGA8SS3xbaBQOdrXow9N8Q/s200/100_2725.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjILikLem4BigQ_3vDX7qAp115un4tm4_P90Gitv8IQEf7taBAvLwxxUh6YFmx_erMWRYb1MSxFbjVbYIr5qmYtwH017u_Ft-4xZ59-Pi7LmsOQc7gX1HjxIow1higNx8AkR-8lmuwvrVU/s200/100_2728.jpg)
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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