1 1/3 c  Besan Or Gram Flou --

           [lentil flour)
      1 tb Freshly Squeezed Lemon

           Juice
      2 ts Ground Coriander

      2 ts Margarine Or Oil -- melted

  1 1/2 ts Salt

      1 ts Garam Masala -- (recipe to

           Follow)
    1/2 ts Baking Powder

    1/2 ts Ground Tumeric

    1/2 ts Cayenne Pepper

           Water
           Choice Of Vegetable -- (to
           Follow below)
           Vegetable Oil For Frying
  1 In a large bowl combine the first 9 ingredients with enough water to

  form a
  thick batter.
  2 Prepare the vegetable as directed below, and dip into batter, allowing

  excess to drip off.
  3 In a large saucepan or a deep skillet, heat 2 inches oil over high heat

  until very hot.  Add batter-coated vegetables, a few pieces at a time; fry
  until golden brown (cooking time varies from 3 to 10 minutes).  If oil
  begins
  to spatter or smoke, reduce heat to medium. 4 Drain vegetables on paper
  towels.  Serve hot.
  Eggplant: Cut 1 medium unpeeled eggplant into wedges.  Add 2 tablespoons
  khus-khus (white poppy seeds) to batter, if desired.  Dip eggplant in
  batter
  and fry 8 to 10 minutes or until tender.
  Potatoes: Cut 3 large potatoes into thick slices.  Dip into batter and
  fry 5 to 8 minutes, or until tender.
  Green Peppers: Cut 2 seeded green bell peppers into wedges.  Dip into
  batter, and fry 3 to 5 minutes, or until tender.
  Mushrooms:  Dip 1/2 pound of whole mushrooms into batter.  Fry 3 to 5
  minutes, or until tender.
  Onions:  Cut 2 large peeled onions into thin slices; sprinkle with salt
  and allow to drain.  Instead of usind batter, coat onion slices with besan
  mixed with 4 chopped scallions, 1 tablespoon chopped cilantro, and 1 minced
  green chile (optional).  (You may coat several slices at a time to form a
  fritter or pancake.)  Fry 3 to 5 minutes until tender.
  Recipe By     : Adam Solomon