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 ca
l, 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
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