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4. Dip several eggplant slices at a time in the batter, making sure they are completely coated. Take out 1 eggplant slice at a time, drain the excess batter on the side of the bowl, and slide it into the hot oil. Fry several fritters at a time. Fry for 3 to 5 minutes, until golden brown on one side. Turn over and fry the other side. Drain on paper towels.

5. Serve hot with chutney of choice.

NOTE: These fritters do not keep well. The moisture from the eggplant makes them soften as they sit. To reheat, place them in a single layer, in a preheated 400ºF oven and bake for 15 to 20 minutes until firm. Do not overbake, as they will become dry.

NUTRITION INFORMATION PER SERVING:

Calories: 150;

Total Fat: 10 g (Saturated Fat: 1 g);

Carbohydrate: 12 g; Protein: 3 g; Fiber: 3 g;

Sodium: 396 mg

VARIATION:

Substitute thin slices of bell peppers, zucchini, or potatoes in place of eggplant. Or better yet, fry some of each.

GF

Buckwheat-Potato Fritters

Kuttu Pakora

PREP: 5 minutes

COOK: 15 minutes

MAKES: 4 servings

SERVING SIZE: 5 fritters

These fritters are typically eaten during fasting times, when grain is to be avoided. They satisfy and meet the nutritional needs of a fasting person. They are also gluten-free. With all the benefits of buckwheat, why not eat them anytime?

2 medium (8 ounces) potatoes, boiled

⅓ cup buckwheat flour (kuttu atta)

¾ cup water

½ teaspoon salt

¼-½ teaspoon cayenne pepper

Canola or vegetable oil for frying

1. Peel and dice the boiled potatoes into ¼ -inch pieces. Set aside.

2. In a medium bowl, mix buckwheat flour with water to make a thick batter. Add salt and cayenne pepper.

3. Gently stir in the boiled potatoes. Let stand for 10 minutes.

4. Heat 3 inches oil in a karahi/wok or skillet on high heat. Oil is ready when a little bit of batter dropped in the oil rises to the top right away (about 350ºF).

5. Drop about 1 tablespoon of the batter at a time into the hot oil. Fry until golden brown. Drain on paper towels.

6. Serve hot with chutneys of choice.

NOTE: These fritters do not keep well and are best eaten immediately after frying.

NUTRITION INFORMATION PER SERVING:

Calories: 177;

Total Fat: 7 g (Saturated Fat: 0.5 g);

Carbohydrate: 26 g; Protein: 3 g; Fiber: 3 g;

Sodium: 298 mg

GF

Mixed-Bean Cakes

Masala Vadas

SOAK: 2 hours to overnight

PREP: 15 minutes

COOK: 60 minutes

MAKES: 32 servings

SERVING SIZE: 1 vada

Mixed dal/legumes vadas are served like fritters in south India. I call them cakes instead of fritters, as they are very different in texture than pakoras/fritters. They can be made plain, with just dals or mixed with vegetables. The wonderful recipe below is from my friend Simi. They are a little tricky to make and may take some practice to get them perfectly round with a hole in the center. Do your best, but they will taste great, no matter what shape you make them.

1 cup (split, hulled) urad dal

½ cup (split, hulled) chana dal

½ cup yellow split peas

1 tablespoon ginger, peeled and chopped

1 tablespoon green chiles or to taste,

chopped

½ cup water

½ cup frozen peas

½ cup carrots

½ cup green beans, cut into ¼-inch pieces

1 cup onion, finely chopped

⅛ teaspoon asafetida powder

1 tablespoon salt

½ teaspoon cayenne pepper, or to taste

¼ cup cilantro, finely chopped

Canola or vegetable oil for frying

1. In a mixing bowl, combine urad dal, chana dal, and yellow split peas and wash in 3 to 4 changes of water, until water is relatively clear. Soak for 2 hours or overnight. Rinse again in 1 to 2 changes of water. Strain the dal and discard the water.

2. In a food processor, grind the soaked dal, ginger, green chiles, and water. The mixture should be coarse or grainy. Transfer to a large bowl.

3. Mix in peas, carrots, green beans, and onion. Add asafetida, salt, cayenne pepper, and cilantro.

4. Heat 3 inches oil in a karahi/wok or skillet on high heat. Oil is ready when a little