Mixed Vegetable Bhajias 
	1/2 cup Chick-pea flour (original recipe said could sub cornstarch?)
	pinch baking powder
	1/4 tsp chili powder
	pinch tumeric
	1/2 tsp cumin seeds, crushed
	1/2 tsp 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.


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