Indian Fried Bites

Ingredients

• 400 gvegetables — sliced
• 100 gflour
• for fryingoil
• lemon — to serve
• to tastefine sea salt and black pepper

Method

1. Begin by preparing the vegetables. Choose a mix that includes potatoes, cauliflower, and spinach for variety in texture and flavor. Chop the potatoes and cauliflower into bite-sized pieces, and wash the spinach thoroughly. Pat the vegetables dry with a clean kitchen towel to ensure they fry well without splattering.
2. In a large mixing bowl, combine 100 g of flour with a pinch of fine sea salt and black pepper to taste. Gradually add water, stirring continuously, until you achieve a smooth, thick batter that can coat the back of a spoon. The batter should be thick enough to cling to the vegetables without dripping off.
3. Heat a deep, heavy-bottomed pan or kadai over medium-high heat and pour in enough oil for frying. The oil is ready when a small drop of batter sizzles and rises to the surface immediately. This ensures the bites will cook evenly and absorb less oil.
4. Dip each piece of vegetable into the batter, ensuring it is well-coated. Carefully place the battered vegetables into the hot oil, one at a time, to avoid overcrowding the pan. Fry in batches if necessary. The vegetables are done when they turn a golden brown and the batter is crisp.
5. Use a slotted spoon to remove the fried bites from the oil, allowing excess oil to drain back into the pan. Transfer them to a plate lined with paper towels to absorb any remaining oil. This step keeps the bites crisp and not greasy.
6. Once all the vegetables are fried, transfer them to a serving platter. Squeeze fresh lemon juice over the top to add a bright, tangy flavor that complements the spices. Adjust the seasoning with more fine sea salt and black pepper if needed.
7. Serve the Indian Fried Bites immediately while they are hot and crispy. These bites are perfect as a snack or appetizer, and are best enjoyed with friends and family gathered around the table.