Pakora Batter

Servings: 6
Ingredients:

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

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

Cover the batter and 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 and dried

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

Yamuna Devi, ‘The Art of Indian Vegetarian Cooking’

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