*  Exported from  MasterCook  *
                               PAKORA BATTER
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetarian                       Indian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/3   c            Chick pea flour, sifted
    2       ts           Ghee
    1       tb           Lemon juice
      1/4   ts           Cayenne
      1/2   ts           Turmeric
    1       t            Garam masala
    2       ts           Coriander
    1       t            Salt
    9       tb           Cold water, as needed
      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
   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 &
   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”
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