Pakoras

Yield: 1 Servings

Ingredients:

1 1/3 c Besan Or Gram Flou -- [lentil flour)
1 tb Freshly Squeezed Lemon Juice
2 ts Ground Coriander
2 ts Margarine Or Oil -- melted
1 1/2 ts Salt
1 ts Garam Masala -- (recipe to Follow)
1/2 ts Baking Powder
1/2 ts Ground Tumeric
1/2 ts Cayenne Pepper

Instructions:

Water Choice Of Vegetable -- (to Follow below) Vegetable Oil For Frying 1 In a large bowl combine the first 9 ingredients with enough water to form a thick batter. 2 Prepare the vegetable as directed below and dip into batter allowing excess to drip off. 3 In a large saucepan or a deep skillet heat 2 inches oil over high heat until very hot. Add batter-coated vegetables a few pieces at a time; fry until golden brown (cooking time varies from 3 to 10 minutes). If oil begins to spatter or smoke reduce heat to medium. 4 Drain vegetables on paper towels. Serve hot. Eggplant: Cut 1 medium unpeeled eggplant into wedges. Add 2 tablespoons khus-khus (white poppy seeds) to batter if desired. Dip eggplant in batter and fry 8 to 10 minutes or until tender. Potatoes: Cut 3 large potatoes into thick slices. Dip into batter and fry 5 to 8 minutes or until tender. Green Peppers: Cut 2 seeded green bell peppers into wedges. Dip into batter and fry 3 to 5 minutes or until tender. Mushrooms: Dip 1/2 pound of whole mushrooms into batter. Fry 3 to 5 minutes or until tender. Onions: Cut 2 large peeled onions into thin slices; sprinkle with salt and allow to drain. Instead of usind batter coat onion slices with besan mixed with 4 chopped scallions 1 tablespoon chopped cilantro and 1 minced green chile (optional). (You may coat several slices at a time to form a fritter or pancake.) Fry 3 to 5 minutes until tender. Recipe By : Adam Solomon