Serves: 12
Total Calories: 26

1 cup chick pea flour (besan)
1/2 cup unbleached flour
1/2 teaspoon baking soda
3/4 teaspoon cream of tartar
1/4 teaspoon sea salt
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon tumeric
1/2 teaspoon asafetida (optional)
1/4 teaspoon cayenne pepper
1 1/4 cups water cold
2 tablespoons lemon juice
oil for frying
1 cup potato sliced (1/4" thick)
1 cup cauliflowerets
1 cup green bell pepper chopped

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.

Nutritional Facts:

Serves: 12
Total Calories: 26
Calories from Fat: 0

More Recipes from the Cook'n Vegetarian Cookbook:
Bean and Garlic Dip
Black Bean Hummus
Black Eyed Pea Fritters
Creole Mushrooms
Fava Bean Dip
Greek Eggplant Appetizer
Grilled Plantains
Hearts of Palm
Mexican Salsa
Oat Crackers
Olive and Nut Dip
Pesto Toscano (Tuscan Pesto)
Plum Tomatoes With Olive Oil & Herbs
Salsa Suprema
Sassy Jack Cheese Bites
Spiced Baked Sweet Potatoes
Spiced Baked Sweet Potatoes II.
Spicy Salsa
Tofu Spread
Vegetable Fritters (Pakoras)