Asparagus Pakoras

Step 1

In a medium bowl, whisk together the chickpea flour, cumin, salt, and chile powder. Slowly whisk in 1¼ cup of lukewarm water, adding an additional ¼ cup water if necessary until the mixture is well combined, has air bubbles, and resembles a thin pancake batter. Whisk in the cilantro.

Step 2

Into a large pot set over medium-high heat, pour the oil to a depth of 2 inches and attach a deep-fry thermometer. When the temperature reads 350°F, dip one asparagus spear into the batter, allowing any excess to drip back into the bowl, and carefully lower it into the oil. Repeat with the remaining spears, working in batches if necessary. Fry, turning occasionally, until golden brown all over, about 3 minutes. Transfer to a paper-towel-lined plate, sprinkle with salt, and serve hot with lemon wedges and chutney if desired.