Vegetable Fritters (Pakoras)


Serves: 12
Total Calories: 26

Ingredients

1 cup chick pea flour (besan)
1/2 cup unbleached flour
1/2 teaspoon baking soda
3/4 teaspoon cream of tartar
1/4 teaspoon sea salt
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon tumeric
1/2 teaspoon asafetida (optional)
1/4 teaspoon cayenne pepper
1 1/4 cups water cold
2 tablespoons lemon juice
oil for frying
1 cup potato sliced (1/4" thick)
1 cup cauliflowerets
1 cup green bell pepper chopped

Directions:

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.


Nutritional Facts:

Serves: 12
Total Calories: 26
Calories from Fat: 0

This Vegetable Fritters (Pakoras) recipe is from the Cook'n Vegetarian Cookbook. Download this Cookbook today.




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