Pakora (Vegetable Fritters)

12 Servings
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Pakora (Vegetable Fritters) Ingredients

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

Instructions for Pakora (Vegetable Fritters)

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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: VegetablesCuisine: Indian