Yield: 6 servings
|1⅓ cup||Chick pea flour, sifted|
|1 tablespoon||Lemon juice|
|1 teaspoon||Garam masala|
|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"