Pakora (Vegetable Fritters)

Pakora (Vegetable Fritters)

1 review, 4 star(s). 100% would make again

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

Original recipe makes 12



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

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You cal also do these by making a filling and folding it in Won-Ton wrappers. It isn't "authentic" but it saves a lot of time.
promfh 10y ago

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