Deep Fried Asparagus

Servings: 4 as an appetizer

20		asparagus spears each cut into 4 inch pieces
1/4	c	besan or chick pea flour
1/4	c	unbleached all purpose flour
		Salt to taste
		cold water, as required
1/2	tsp	pa-fried and crused cumin seeds
4	c	vegetable, corn or canola oil for frying

Combine besan flour, all purpose flour, cumin and salt in a large mixing bowl and add water slowly while beating with a whisk. The mixture should have the consistency of pancake batter so that it will leave a thin coating on asparagus.
Heat the oil in a heavy-bottomed pan or wok to 350° F (180°C). Dip the asparagus pieces in the batter, slide into hot oil and deep fry till they are golden brown and crisp, about 2 minutes. Remove from the oil and drain on paper towels. Serve hot with spicy chutney and/or salsa. Or serve over mixed baby greens tossed with a dressing of olive oil, balsamic vinegar, minced garlic and fresh grated ginger.

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