Ingredients

• Cauliflower – 100 grams
• Aubergine - 100 grams
• Button Mushrooms – 100 grams
• Gram Flour (Besan) – 1 cup
• Rice flour – 1/4 cup
• Chilli powder – 1 tsp
• Ginger Garlic paste – 1 tsp
• Coriander leaves – 1 tbsp
• Baking Powder – ½ tsp (optional)
• Water – 300ml or more
• Salt – to taste
• Oil – for deep frying

How to Make Cauliflower/Mushroom /Aubergine Bhajji

• Using your fingers break the cauliflower into little bite size florets
• Slice aubergine into thin slices as in the photograph.
• Button mushrooms – either leave it as whole or dice them into 4 quarters.
• Finely chop coriander leaves
• Mix all the ingredients except the main vegetables and oil in water. Mix well. Make sure no lumps are present.
• Now slowly mix in the main vegetables.
• In a deep bottomed pan, heat oil.
• To test the readiness of the oil, drop a peanut size besan mix into the oil, if it takes more than a minute to fry, the oil isn’t ready or if it takes lesser that 30 seconds it is too hot.
• Take a spoonful at a time and carefully drop into the hot oil.
• Use a wire mess steel ladle to collect and spread on tissue paper. This will make sure all the excess oil is absorbed on the tissue.
• Serve hot with mint chutney or tomato sauce.