Pakora (vegetable fritters)

Yield: 12 Servings

Measure Ingredient
1 cup Chickpea flour (besan)
½ cup Unbleached all-purpose flour
½ teaspoon Baking soda
¾ teaspoon Cream of tartar
¼ teaspoon Sea salt
1 teaspoon Cumin powder
1 teaspoon Coriander powder
1 teaspoon Tumeric
½ teaspoon Asafetida (optional)
¼ teaspoon Cayenne pepper
1¼ cup Cold water
2 tablespoons 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

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