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 Turmeric
1/2 ts Asafetida (optional)
1/4 ts Cayenne pepper
1 1/4 c Water; cold
2 tb Lemon juice
Oil; for frying
1 c Potatoes; sliced 1/4" thick
1 c Cauliflower florets
1 c Bell pepper; chopped
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
