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