For the batter:
- 200 g of flour
- 50 g of besan (chickpea flour)
- 1 pinch of yellow dye
- 1 tablespoon of baking powder
- salt and ajinomoto
- 200 ml of water
- Oil for frying
For the fried bread:
- 1 tablespoon of chives, chopped
- few slices of bread
For vegetable fritters:
- 1 eggplant cut into slices
- 2 potatoes, peeled and cut into slices
In a bowl mix together the flour, besan, baking powder, salt, ajinomoto, the dye and water to a smooth paste. Put one third of the batter into a separate bowl and mix with the chopped chives. Let stand the 2 bowls of dough for 30 minutes.
Heat oil. Start with the eggplant fritters pass the eggplant slices one by one into the batter and let golden in hot oil. Remove and let on paper towels to remove excess oil. Do the same with the slices of potatoes.
Pass the bread slices in the dough mixed with chives and proceed in the same way as for the other fritters.
Serve with tomato chutney.