Vegetable Fritters Pakora
Ingredients| 1 cup chickpea flour (besan) |
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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
Servings: 12
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