| 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
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