1In a large bowl, combine vegetables, flour, water, garlic and cumin seeds. Mix well and season to taste.
2Heat oil in a wok or large deep frying pan on high, until a droplet of batter sizzles as soon as it is added.
3Working in 4 batches, lower heaped tablespoons of mixture into oil. Cook each batch 4-5 mins, turning, until crisp and golden. Drain on paper towel. Serve straight away with mango chutney and coconut sambal.
Bauer/Woman's Day/ Photo: Rob Shaw
Text: Luisa Dewal