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