Vegetable Pakoras

Weigh or lightly spoon flour into dry measuring cups; level with a knife.

Combine flour, curry powder, cumin, and salt, stirring with a whisk.

Combine 1/3 cup water and egg, stirring with a whisk.

Add egg mixture to flour mixture; stir until smooth. Cover; let stand 10 minutes.

Place sweet potato in a small saucepan; cover with water. Bring to a boil; reduce heat, and simmer 5 minutes or until just tender.

Drain and cool to room temperature.

Add sweet potato, cauliflower, onion, cilantro, garlic, and jalapeo to flour mixture; stir until well combined (batter will be very thick).

Heat a large nonstick skillet over medium-high heat.

Add 1 1/2 tablespoons oil to pan, swirling to coat. Drop 2 tablespoons batter into pan, and flatten slightly with the back of a spoon. Repeat procedure to make 6 pakoras. Reduce heat to medium, and cook 4 minutes on each side or until browned.

Remove from pan; drain on paper towels. Repeat procedure with remaining 1 1/2 tablespoons oil and batter.

Serve with chutney.