Indian Yogurt Soup makes a nice dipping sauce for this classic Indian snack food. You can substitute other vegetables for the onions.
2 c besan (chickpea) flour
1/2 t chili powder
1 t turmeric
1 t baking powder
1/4 t asafoetida
salt to taste
1/2 t each: fennel seeds, cumin seeds, onion seeds coarsely crushed
2 large onions finely sliced
2 green chili peppers, finely chopped
2 c fresh cilantro, chopped
cold water to mix
vegetable oil for deep-frying
Mix flour and spices in a large bowl. Add the onion and green peppers and toss together well. Very gradually mix in enough cold water to make a thick batter.
Heat oil for deep-frying in a wok or deep pot. Drop spoonfuls of the onion batter into the hot oil and fry until golden brown and cooked through. Don’t fry too many at once, leave room to turn. Drain well and serve hot.
From Indian by Shehzad Husain & Rafi Fernandez, page 14.