In a large mixing bowl stir together chickpea flour, rice flour, baking soda, turmeric and cayenne powders, and salt. Gradually pour water into the mixing bowl and whisk briefly to remove any lumps and the mixture is smooth. The batter should be the consistency of cream. If you feel it needs to be a bit looser start by adding one or two tablespoons of water until you achieve your desired consistency. (If the batter sits a bit (ie 20 minutes or so) you will most likely need to do this.

Fill a karhai, wok, or heavy bottomed saucepan (one with high sides, such as a pot you would use for boiling pasta) one third full with vegetable oil. Heat the oil over medium heat to 350F (180C). If you do not have a deep fry thermometer heat oil and test with a small cube of bread. If the bread cube lightly browns in 10 seconds the oil is ready to use.

Zucchini flowers: Leave the steam in if possible as it is easier to dip into batter. Lightly brush off any dirt particles. Also look inside as bees love to gather nectar from the inside of the flowers.

Swiss Chard, Spinach or Beet Greens: Wash well in water and gently dry with kitchen towel. Leave a length of stem/rib as it is easier to dip into batter and then oil.

Eggplants: Slice ⅓ inch thick

Potatoes: Slice ¼ inch thick

Pumpkins: Peel and slice ¼ inch thick

Sweet Potato: Peel and slice ¼ inch thick

Pumpkin or squash: Peel and slice ¼ inch thick

Zucchini or Patty Pan: Peel and Slice ⅓ inch thick

Dip about 7-10 pieces of a single vegetable into the batter and carefully slide each individual piece into the hot oil. The vegetables should not be too crowded in the oil. Cook for about 3 minutes per side. Using a slotted spoon carefully turn over the vegetable pieces. Sometimes you can use the spoon to push the pieces under the oil, if need be.

When both sides are golden brown, use a slotted spoon or mesh strainer to remove the fried vegetable and drain on paper towels.

Repeat with the rest of the vegetables, cooking each vegetable separately. Serve hot with [url:1]green chutney[/url] or [url:1]tamarind chutney.[/url]