Yield: 12 servings
|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|
|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