| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Vegetarian, Indian | 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, optional |
INSTRUCTIONS
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" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“With Jesus, you can do it”