1 cup chickpea flour
1/4 teaspoon turmeric
1/4 teaspoon sea salt
1 dash of cayenne
1 teaspoon cumin seeds
1/4 teaspoon baking soda
1/2 cup water
1 dozen eggs, hard-cooked, peeled and halved
2 cups oil for frying
Using a wooden spoon, mix the first six ingredients to make batter. Add water slowly, until batter reaches the consistency of a pancake batter.
Dip egg halves in batter, and deep-fry, one at a time.
Instead of eggs, use 1/4 pound cheese cut in 1-inch cubes, or pieces of raw vegetables. Or incorporate 1/4 cup roasted peanuts and 3/4 cup cooked, drained, chopped spinach in the batter.
As prepared, each serving contains 220 calories, 22g total fat, 105mg cholesterol, 70mg sodium, 3g total carbohydrate and 4g protein.