Vegetable fritters (pakora)
Yield: 12 Servings
Ingredients:
- 1 c Chickpea flour (besan)
- 1/2 c Unbleached all-purpose flour
- 1/2 ts Baking soda
- 3/4 ts Cream of tartar
- 1/4 ts Sea salt
- 1 ts Cumin powder
- 1 ts Coriander powder
- 1 ts Tumeric
- 1/2 ts Asafetida (optional)
- 1/4 ts Cayenne pepper
- 1 1/4 c Cold water
- 2 tb Lemon juice Oil for frying
- 1 c Sliced potatoes (1/4" thick)
- 1 c Cauliflower florets
- 1 c Chopped bell pepper
Instructions:
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
