PIAZ BHUJIA (SPICY ONION TANGLES) - INDIAN

These crunchy tidbits always leave one wanting to taste
&qupt;just one more." Because of the loose distribution of
the whole spices, each bite produces a different delicious
"explosion" of tastes. Ideal as an accompaniment for
cocktails.

Ingredients:
* 1 small eggplant, not peeled, sliced into matchsticks
* 1 large potato, scrubbed but not peeled, sliced into 1/2 matchsticks
* 1 large onion, sliced thin, cut into half-rings and separated
* 1/4 pound (120 gm) besan (chick-pea flour)
* 2 ounces (60 gm) white flour
* 1/4 teaspoon baking soda
* 1 teaspoon salt
* 1 teaspoon whole coriander seeds*
* 1 teaspoon whole cumin seeds*
* teaspoon red chili pepper flakes*
* 1/2 teaspoon fresh-ground pepper*
* 1 teaspoon cumin powder*
* 1 teaspoon coriander powder*
* 1 teaspoon ground red chili*
* enough oil to cover bottom of a pan to about 1/2 inch

Method:
* Mix the sliced eggplant, potato and onions well.
* In a shallow bowl, mix the two flours, the baking soda,
salt and all the other spices.
* Add the vegetables to the flour, mixing with your hands
to coat them well. Dribble on a bit of water, about 1/4
cup, and again using your hands, blend the bhuji into a
loose mass. ( This mix should be a bit sticky, but
almost dry. Do not make a batter).
* In a wok or heavy pot, heat the oil and turn flame to
medium-high. Dribble in the vegetable mixture a small
handful at a time. The coating of spices and flour will
bind the vegetables into a loose patty. Turn the buhji
cluster several times and cook until it is a dark brown
but not scorched, about 5-10 minutes. Set each cluster
on paper towels to drain. Serve while still hot and
crisp. (You can use other vegetables as well as per
your taste)