Pakora Batter
Serving Size : 6
Ingredients for prepare Pakora Batter
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 1/3 | cups | chick pea flour - sifted |
| 2 | teaspoons | ghee |
| 1 | tablespoon | lemon juice |
| 1/4 | teaspoon | cayenne |
| 1/2 | teaspoon | turmeric |
| 1 | tablespoon | garam masala |
| 2 | teaspoons | coriander |
| 1 | tablespoon | salt |
| 9 | tablespoons | cold water - as needed |
| 1/3 | teaspoon | baking powder - optional |
recipe Pakora Batter
Combine the flour, melted ghee, lemon juice, spices and salt
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in a bowl and mix together well. Add 5 tb of cold water slowly, beating it until
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the mixture is smooth and free of lumps. Slowly add another 3 tb water and continue to beat until
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well mixed. Check the consistency, it should resemble the consistency of heavy cream and easily coat
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a spoon. If it does not, add more water, until it does. Cover the batter and set aside for
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10 to 15 minutes to let it settle. Beat again for a couple of minutes to lighten the batter.
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Stir in the baking powder at this point if you want a cake like
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crust. For pakoras, choose a selection of your favorite vegetables: Cauliflower florets Eggplant cut into
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1/4-inch rounds Potatoes or yams cut into 1/8-inch rounds Bell peppers, sliced 1/4-inch
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thick Zucchini, cut on the diagonal, 1/4-inch thick Asparagus tips, blanched and dried Heat 3
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inches of ghee in a wok or deep skillet until hot. Dip your vegetables in the batter and one by
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one drop them into the hot oil. Fry until the pakoras are golden brown on
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all sides. Remove and drain on paper towels. Serve immediately.
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