Pakora (vegetable Fritters) Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Chickpea flour, besan
1/2 cup: Unbleached all-purpose flour,
1/2 tsp: Baking soda,
3/4 tsp: Cream of tartar,
1/4 tsp: Sea salt,
1 tsp: Cumin powder,
1 tsp: Coriander powder,
1 tsp: Tumeric,
1/2 tsp: Asafetida, optional
1/4 tsp: Cayenne pepper,
1 1/4 cup: Cold water,
2 tbsp: Lemon juice,
Oil, for frying
1 cup: Sliced potatoes, 1/4" thick
1 cup: Cauliflower florets,
1 cup: Chopped bell pepper,
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.
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
Source from luhu.jp
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
Source from luhu.jp