Vegetable Fritters

Ingredients

130 gr chickpea flour
65 gr unbleached all-purpose flour
2 gr baking soda
4 ml cream of tartar
1 gr sea salt
2 gr cumin powder
2 gr coriander powder
1 tumeric
1/2 asafetida
1 gr cayenne pepper
300 ml water
30 ml lemon juice
150 gr potatoes
1 cauliflower florets
140 gr bell pepper

Instructions

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 8 cm 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