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