Makali Recipe

Wash all vegetables thoroughly. Peel potatoes and carrots. Cut the cauliflower into bite-sized florets, slice the potatoes and eggplant into 1/4-inch thick rounds, and cut the carrots into 1/4-inch thick sticks.

Pat all vegetables dry with paper towels to remove excess moisture. This will help them fry more evenly and prevent oil splatter.

In a mixing bowl, combine flour, cornstarch, baking powder, salt, cumin, and turmeric. Mix well to incorporate the spices evenly.

Gradually add cold water to the dry ingredients, whisking consistently until a smooth batter forms. The consistency should be slightly thicker than pancake batter. Set aside to rest for 5 minutes.

In a deep fryer or heavy-bottomed pot, heat the vegetable oil to 350°F (175°C). Use a thermometer to maintain consistent temperature.

Dip each piece of vegetable into the batter, allowing excess to drip off, and then gently place into the hot oil. Fry in batches to avoid overcrowding.

Fry each batch for 3–5 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Repeat for all vegetables, maintaining oil temperature between batches.

In a small bowl, whisk together tahini paste, lemon juice, minced garlic, and salt.

Gradually add cold water, one tablespoon at a time, whisking continuously until the sauce becomes smooth and creamy. The sauce may seize at first but will loosen as more water is added.

Taste and adjust seasoning if needed.

Arrange the fried vegetables on a serving platter.

Serve warm, accompanied by the tahini sauce for dipping.