Vegetable Fritters (Pakora)

Recipe Ingredients

1 cup	62g / 2.2oz	Chickpea flour - (besan)
1/2 cup	31g / 1.1oz	Unbleached all-purpose flour
1/2 teaspoon	2.5ml	Baking soda
3/4 teaspoon	3.8ml	Cream of tartar
1/4 teaspoon	1.3ml	Sea salt
1 teaspoon	5ml	Cumin powder
1 teaspoon	5ml	Coriander powder
1 teaspoon	5ml	Turmeric
1/2 teaspoon	2.5ml	Asafetida - (optional)
1/4 teaspoon	1.3ml	Cayenne pepper
1 1/4 cups	296ml	Cold water
2 tablespoons	30ml	Lemon juice
		Oil - for frying
1 cup	237ml	Sliced potatoes - (1/4" thick)
1 cup	146g / 5.1oz	Cauliflower florets
1 cup	146g / 5.1oz	Chopped bell pepper

Recipe Instructions

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.

Source:
PEGGY MERCHANT

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