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Recipes Around the World International Vegetarian Union
Vegan Indian Recipes - Starters and Snacks
Contributed by Vegetarians and Vegans from around the world
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Bombay Palace Appetizer
from Vegetarian Resource Center - Boston, USA

This is a deep-fried appetizer, great with cocktails, and for best effect, should be served with a fresh chutney, such as coriander leaves ground with fresh ginger, chopped green chilli pepper, some yogurt and maybe some mint leaves.

Cut into matchsticks:

  • 1 large potato
  • 1 small eggplant
  • 1 onion
There should be about equal amounts of each.

Mix together about 1/4 cup of white flour with 1/2 cup of chick pea flour
(called *bessan* and quite a unique thing, which has the aroma and aftertaste of sprouted mung beans)
and 1/2 tsp salt, some coarsely ground black pepper, 1 tsp ground coriander seed, 1 tsp ground cumin, and about 1 Tbsp of whole coriander seeds.

Mix the flours and seeds into the vegetables, sprinkle on a couple of Tbsps of water--VERY LITTLE water
--and mix together with your hands until it just holds together. It's gooey.

Fry tablespoons of this mixture in about 3/4 inch of very hot vegetable oil until golden brown--about 5 minutes.
Drain and serve hot.

This comes from a lavish cookbook produced by the New York restaurant called The Bombay Palace, which has sister restaurants in Europe also.