Recipe - Vegetable Pakoris

Fresh vegetables of your
Choice:
Florets of cauliflower
sl Eggplant
Peeled potato or sweet
Potato
Onion rings
Mushrooms are examples
The batter:
1 One half cup Chickpea flour
Three fourths teaspoon Salt
One half teaspoon Baking soda
1/3 teaspoon Ground turmeric
One half teaspoon Ground cumin
Three fourths teaspoon Ground coriander
Three fourths teaspoon Whole ajwain seeds or whole
Cumin seeds
One fourth teaspoon Cayenne pepper

Sift the chickpea flour, salt and baking soda together into a bowl. Add
all the other spices for the batter. Very slowly and gradually pour in
1One fourth cups water, beating with a fork or a wooden spoon as you do so. You
should have a smooth batter. Heat the oil in a wok or other utiensil for
deep frying over a medium flame. Tpr. 350375. Put the potato slices into
the batter. Lift out a handful with your fingers and let any extra batter
drip back into the bowl. Now put these slices into the hot oil, as many as
the wok will hold in a single layer. Fry slowly, about 7 minutes on each
side. When the outside is golden grown and crisp, remove fritters with a
slotted spoon and leave to drain on a mesh rack or on paper towels.
Separate the onion rings, and proceed as before. Do all the vegetables this
way, dipping them in the batter, draining, frying and draining them.
Ideally as each batch is fried, it should be eaten. I suspect these could
be twice fried as we do so many chinese things like eggrolls. Posted by
SassyJo

Recipe By :

From: Love2bake@aol.Com Date: Thu, 8 Dec 1994 14:07:56 0500

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