Recipe - Pakora (Vegetable Fritters)

1 cup Chickpea flour (besan)
One half cup Unbleached allpurpose flour
One half teaspoon Baking soda
Three fourths teaspoon Cream of tartar
One fourth teaspoon Sea salt
1 teaspoon Cumin powder
1 teaspoon Coriander powder
1 teaspoon Tumeric
One half teaspoon Asafetida (optional)
One fourth teaspoon Cayenne pepper
1 One fourth cup Cold water
2 tablespoon Lemon juice
Oil, for frying
1 cup Sliced potatoes (1/4" thick)
1 cup Cauliflower florets
1 cup Chopped bell pepper

Blend flours, baking soda, cream of tartar, salt and spices.

Gradually whisk in water and lemon juice to make a smooth batter the
consistency of heavy cream. Set aside.

Heat about 3" oil in a large skillet or deep fryer.

Dip vegetables in batter to coat. Immerse in hot oil, turning to cook
evenly, until golden brown, about 5 minutes. Remove with a slotted spoon
and drain on absorbent paper.

Cover and place in a warm oven while cooking remaining pakoras.

Per serving: 186 cal, 5 g prot, 95 mg sod, 25 g carb, 8 g fat, 0 mg chol,
21 mg calcium

Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip