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Ingredients: 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
Direction:
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.
*** For
Details about Ingredients , check your nearest Afghani
Store |
