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- Mix the chickpea flour, salt, baking powder, cumin, and chili powder together in a bowl. Gradually stir in 1 cup plus 1 tbsp cold water until a thick batter forms. Stir in the garlic.
- Heat the oil in a large pan until it reaches 350°F, or until it shimmers. Pull the vegetable pieces through the batter until fully coated then lower each piece into the oil. Fry for 2–4 mins (depending on the size of the vegetable), until golden and crisp. Drain on paper towels then serve with pickles.