Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Indian
Amount Measure Ingredient -- Preparation Method
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1 1/3 c Chick pea flour, sifted
2 ts Ghee
1 tb Lemon juice
1/4 ts Cayenne
1/2 ts Turmeric
1 t Garam masala
2 ts Coriander
1 t Salt
9 tb Cold water, as needed
1/3 ts Baking powder, optional
Combine the flour, melted ghee, lemon juice, spices &
salt in a bowl & mix together well. Add 5 tb of cold
water slowly, beating it until the mixture is smooth &
free of lumps. Slowly add another 3 tb water &
continue to beat until well mixed. Check the
conssitency, it should resemble the consistency of
heavy cream & easily coat a spoon. If it does not,
add more water, till it does.
Cover the batter & set aside for 10 to 15 minutes to
let it settle.
Beat again for a couple of minutes to lighten the
batter. Stir in the baking powder at this point if you
want a cake like crust.
For pakoras, choose a selection of your favourite
vegetables:
Cauliflower florets Eggplant cut into 1/4-inch rounds
Potatoes or yams cut into 1/8-inch rounds Bell
peppers, sliced 1/4-inch thick Zucchini, cut on the
diagonal, 1/4-inch thick Asparagus tips, blanched &
dried
Heat 3 inches of ghee in a wok or deep skillet till
hot. Dip your vegetables in the batter & one by one
sloip them into the hot oil. Fry until the pakoras
are golden brown on all sides. Remove & drain on
paper towels. Serve immediately.
Yamuna Devi, "The Art of Indian Vegetarian Cooking"
