Broccoli, cauliflower, bell peppers, aubergine (eggplant), courgette (zucchini) and potato are all fab. Make sure cauli and broccoli are lightly steamed and the potato is pre-cooked. I make the batter about 60:40 plain wholemeal wheat flour and chickpea (garbanzo, gram) flour with some bicarb added. Water content is key; neither too runny nor too thick. I usually season the batter with salt, turmeric and a little chilli powder. Serve as soon as possible after frying to ensure crispness!
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