Pakora Batter
By: Anonymous
Published: Saturday, January 2, 2010 - 3:37am

Ingredients




 cups Chick pea flour, sifted
2 teaspoons Ghee
1 tablespoon Lemon juice
1/4 teaspoon Cayenne
1/2 teaspoon Turmeric
1 teaspoon Garam masala
2 teaspoons Coriander
1 teaspoon Salt
9 tablespoons Cold water, as needed
 teaspoon Baking powder, optional

Preparation

1 Combine the flour, melted ghee, lemon juice, spices & salt in a bowl & mix together well. Add 5 tb of cold water slowly, beating it until the mixture is smooth & free of lumps. Slowly add another 3 tb water & continue to beat until well mixed. Check the conssitency, it should resemble the consistency of heavy cream & easily coat a spoon. 2 If it does not, add more water, till it does. 3 Cover the batter & set aside for 10 to 15 minutes to let it settle. 4 Beat again for a couple of minutes to lighten the batter. Stir in the baking powder at this point if you want a cake like crust. 5 For pakoras, choose a selection of your favourite vegetables: 6 Cauliflower florets Eggplant cut into 1/4-inch rounds Potatoes or yams cut into 1/8-inch rounds Bell peppers, sliced 1/4-inch thick Zucchini, cut on the diagonal, 1/4-inch thick Asparagus tips, blanched & dried 7 Heat 3 inches of ghee in a wok or deep skillet till hot. Dip your vegetables in the batter & one by one sloip them into the hot oil. Fry until the pakoras are golden brown on all sides. Remove & drain on paper towels. Serve immediately.