Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/3 c Chick pea flour, sifted 1 ts Garam masala
2 ts Ghee 2 ts Coriander
1 tb Lemon juice 1 ts Salt
1/4 ts Cayenne 9 tb Cold water, as needed
1/2 ts Turmeric 1/3 ts Baking powder, optional

Combine the flour, melted ghee, lemon juice, spices salt in a bowl mix
together well. Add 5 tb of cold water slowly, beating it until the mixture
is smooth free of lumps. Slowly add another 3 tb water continue to
beat until well mixed. Check the conssitency, it should resemble the
consistency of heavy cream easily coat a spoon. If it does not, add more
water, till it does.

Cover the batter set aside for 10 to 15 minutes to let it settle.

Beat again for a couple of minutes to lighten the batter. Stir in the
baking powder at this point if you want a cake like crust.

For pakoras, choose a selection of your favourite vegetables:

Cauliflower florets Eggplant cut into 1/4-inch rounds Potatoes or yams cut
into 1/8-inch rounds Bell peppers, sliced 1/4-inch thick Zucchini, cut on
the diagonal, 1/4-inch thick Asparagus tips, blanched dried

Heat 3 inches of ghee in a wok or deep skillet till hot. Dip your
vegetables in the batter one by one sloip them into the hot oil. Fry
until the pakoras are golden brown on all sides. Remove drain on paper
towels. Serve immediately.

Yamuna Devi, "The Art of Indian Vegetarian Cooking"

Browse by categories