| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Appetizers, Vegetarian, India | 12 | Servings |
INGREDIENTS
| 1 | c | Chickpea flour (besan) |
| 1/2 | c | Unbleached all-purpose flour |
| 1/2 | ts | Baking soda |
| 3/4 | ts | Cream of tartar |
| 1/4 | ts | Sea salt |
| 1 | ts | Cumin powder |
| 1 | ts | Coriander powder |
| 1 | ts | Tumeric |
| 1/2 | ts | Asafetida (optional) |
| 1/4 | ts | Cayenne pepper |
| 1 1/4 | c | Cold water |
| 2 | tb | Lemon juice |
| Oil, for frying | ||
| 1 | c | Sliced potatoes (1/4" thick) |
| 1 | c | Cauliflower florets |
| 1 | c | Chopped bell pepper |
INSTRUCTIONS
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
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