Vegetable Fritters (Pakora) Recipe

Step 1

Blend flours, baking soda, cream of tartar, salt and spices.

Step 2

Gradually whisk in water and lemon juice to make a smooth batter the consistency of heavy cream. Set aside.

Step 3

Heat about 3" oil in a large skillet or deep fryer.

Step 4

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.

Step 5

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

Things You'll Need

  • 1c Chickpea flour (besan)
  • 1/2c Unbleached all-purpose flour
  • 1/2ts Baking soda
  • 3/4ts Cream of tartar
  • 1/4ts Sea salt
  • 1ts Cumin powder
  • 1ts Coriander powder
  • 1ts Tumeric
  • 1/2ts Asafetida (optional)
  • 1/4ts Cayenne pepper
  • 1 1/4c Cold water
  • 2tb Lemon juice
  • Oil, for frying
  • 1c Sliced potatoes (1/4" thick)
  • 1c Cauliflower florets
  • 1c Chopped bell pepper

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