---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Vegetable Fritters (Pakora)
  Categories: Appetizers, Vegetarian, Vegan, Indian
       Yield: 12 servings
  
       1 c  Chickpea flour (besan)            1/2 ts Asafetida (optional)
     1/2 c  Unbleached all-purpose flour      1/4 ts Cayenne pepper
     1/2 ts Baking soda                     1 1/4 c  Cold water
     3/4 ts Cream of tartar                     2 tb Lemon juice
     1/4 ts Sea salt                                 Oil, for frying
 	    1 ts Cumin powder			     1 c  Sliced potatoes (1/4
      thick)
       1 ts Coriander powder                    1 c  Cauliflower florets
       1 ts Tumeric                             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 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
  
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