Pakora batter

Yield: 6 servings

Measure Ingredient
1⅓ cup Chick pea flour, sifted
2 teaspoons Ghee
1 tablespoon Lemon juice
¼ teaspoon Cayenne
½ teaspoon Turmeric
1 teaspoon Garam masala
2 teaspoons Coriander
1 teaspoon Salt
9 tablespoons Cold water, as needed
⅓ teaspoon Baking powder, optional

Combine the flour, melted ghee, lemon juice, spices & salt in a bowl & mix together well. Add 5 tb of cold water slowly, beating it until the mixture is smooth & free of lumps. Slowly add another 3 tb water & continue to beat until well mixed. Check the conssitency, it should resemble the consistency of heavy cream & easily coat a spoon.

If it does not, add more water, till it does.

Cover the batter & set aside for 10 to 15 minutes to let it settle.

Beat again for a couple of minutes to lighten the batter. Stir in the baking powder at this point if you want a cake like crust.

For pakoras, choose a selection of your favourite vegetables: Cauliflower florets Eggplant cut into ¼-inch rounds Potatoes or yams cut into ⅛-inch rounds Bell peppers, sliced ¼-inch thick Zucchini, cut on the diagonal, ¼-inch thick Asparagus tips, blanched & dried

Heat 3 inches of ghee in a wok or deep skillet till hot. Dip your vegetables in the batter & one by one sloip them into the hot oil.

Fry until the pakoras are golden brown on all sides. Remove & drain on paper towels. Serve immediately.

Yamuna Devi, "The Art of Indian Vegetarian Cooking"

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