Pakora batter

Yield: 6 Servings

Ingredients:

1 1/3 c Chick pea flour sifted
2 ts Ghee
1 tb Lemon juice
1/4 ts Cayenne
1/2 ts Turmeric
1 ts Garam masala
2 ts Coriander
1 ts Salt
9 tb Cold water as needed
1/3 ts Baking powder

Instructions:

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 1/4-inch rounds Potatoes or yams cut into 1/8-inch rounds Bell peppers sliced 1/4-inch thick Zucchini cut on the diagonal 1/4-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