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Title: Vegetable Fritters (Pakora)
Categories: Appetizers, Vegetarian, Vegan, Indian
Yield: 12 servings
1 c Chickpea flour (besan) 1/2 ts Asafetida (optional)
1/2 c Unbleached all-purpose flour 1/4 ts Cayenne pepper
1/2 ts Baking soda 1 1/4 c Cold water
3/4 ts Cream of tartar 2 tb Lemon juice
1/4 ts Sea salt Oil, for frying
1 ts Cumin powder 1 c Sliced potatoes (1/4" thick)
1 ts Coriander powder 1 c Cauliflower florets
1 ts Tumeric 1 c Chopped bell pepper
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
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