VEGETABLE FRITTERS (PAKORA)/India
Similar to Japanese Tempura, these are diced vegetables coated with batter & fried in oil.
Serving Size : 12

1 c Chickpea flour (besan)
1/2 c Unbleached all-purpose flour
1/ ts Baking soda
3/4 ts Cream of tartar
1/4 ts Sea salt
1 t Cumin powder
1 t Coriander powder
1 t Tumeric
1/2 ts Asafetida (optional)
1/4 ts Cayenne pepper
1 1/4 c Cold water
2 tb Lemon juice
Oil, for frying
1 c Sliced potatoes (1/4" thick)
1 c Cauliflower florets
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