---------- Recipe via Meal-Master (tm) v8.02
 
      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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