Title: Vegetable Fritters (Pakora)
Categories: Appetizer Vegetarian Vegan Indian
Yield: 12 Servings

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	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 Typed for you by Karen Mintzias

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