1 cup chickpea flour (besan)
1/2 cup unbleached all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon cream of tartar
1/4 teaspoon sea salt
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon tumeric
1/2 teaspoon asafetida (optional)
1/4 teaspoon cayenne pepper
1 1/4 cup cold water
2 tablespoon lemon juice
1 oil, for frying
1 cup sliced potatoes (1/4 thick)
1 cup cauliflower florets
1 cup chopped bell pepper
Directions: How to Cook Pakora (Vegetable Fritters)
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
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Posted on 21 Jul 2008, 16:42 ET
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