• 1/2 cup Chick-pea flour (original recipe said could sub
• pinch baking powder
  
• 1/4 teaspoon chili powder
  
• pinch tumeric
  
• 1/2 teaspoon cumin seeds, crushed
  
• 1/2 teaspoon coriander seeds, crushed
  
• 1-2 cilantro leaves, chopped (optional)
  
• 1 oz. zucchini
  
• 1 oz. eggplant
  
• 2 oz onion
  

Sift flour and baking powder into small mixing bowl, add all spices
and cilantro. Add 1/3 cup water and mix well, making a smooth
batter. Let stand 15 minutes. WSH, DRY AND SLICE ZUCCHINNI, eggplant
and onion into fine rings. Just before you are ready to cook, add to
chickpea batter, coating them well. The original recipe would have you
use a pam sprayed pan, or a bit of oil, but I found out that you could
spoon out little "pancakes" of this stuff onto a nonstick baking
sheet, and broil it a few minutes, til brown, flip and do the other
side. They get nice and crispy (ok, not deep fried) but not
bad. Pretty good, actually.