Recipe - Pakoras

1 1/3 cup Besan Or Gram Flou
[lentil flour)
1 tablespoon Freshly Squeezed Lemon
Juice
2 teaspoon Ground Coriander
2 teaspoon Margarine Or Oil melted
1 One half teaspoon Salt
1 teaspoon Garam Masala (recipe to
Follow)
One half teaspoon Baking Powder
One half teaspoon Ground Tumeric
One half teaspoon Cayenne Pepper
Water
Choice Of Vegetable (to
Follow below)
Vegetable Oil For Frying

1 In a large bowl combine the first 9 ingredients with enough water to form
a thick batter.

2 Prepare the vegetable as directed below, and dip into batter, allowing
excess to drip off.

3 In a large saucepan or a deep skillet, heat 2 inches oil over high heat
until very hot. Add battercoated vegetables, a few pieces at a time; fry
until golden brown (cooking time varies from 3 to 10 minutes). If oil
begins to spatter or smoke, reduce heat to medium. 4 Drain vegetables on
paper towels. Serve hot.

Eggplant: Cut 1 medium unpeeled eggplant into wedges. Add 2 tablespoons
khuskhus (white poppy seeds) to batter, if desired. Dip eggplant in batter
and fry 8 to 10 minutes or until tender.

Potatoes: Cut 3 large potatoes into thick slices. Dip into batter and fry
5 to 8 minutes, or until tender.

Green Peppers: Cut 2 seeded green bell peppers into wedges. Dip into
batter, and fry 3 to 5 minutes, or until tender.

Mushrooms: Dip One half pound of whole mushrooms into batter. Fry 3 to 5
minutes, or until tender.

Onions: Cut 2 large peeled onions into thin slices; sprinkle with salt and
allow to drain. Instead of usind batter, coat onion slices with besan
mixed with 4 chopped scallions, 1 tablespoon chopped cilantro, and 1 minced
green chile (optional). (You may coat several slices at a time to form a
fritter or pancake.) Fry 3 to 5 minutes until tender.

Recipe By : Adam Solomon adam@COUNTERPOINT.COM

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini