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Pakora (vegetable Fritters)

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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy Vegetarian Appetizers, India, Vegetarian 12 Servings

INGREDIENTS

1 c Chickpea flour, besan
1/2 c Unbleached all-purpose flour
1/2 t Baking soda
3/4 t Cream of tartar
1/4 t Sea salt
1 t Cumin powder
1 t Coriander powder
1 t Tumeric
1/2 t Asafetida, optional
1/4 t Cayenne pepper
1 1/4 c Cold water
2 T 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 67
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 87.6mg
Potassium: 206mg
Carbohydrates: 12.6g
Fiber: 1.6g
Sugar: 1.4g
Protein: 2.8g


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