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Pakora Batter

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      Title: PAKORA BATTER
 Categories: Vegetarian, Indian
      Yield: 6 Servings
 
  1 1/3 c  Chick pea flour, sifted
      2 ts Ghee
      1 tb Lemon juice
    1/4 ts Cayenne
    1/2 ts Turmeric
      1 ts Garam masala
      2 ts Coriander
      1 ts Salt
      9 tb Cold water, as needed
    1/3 ts Baking powder, optional
 
  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.
  If it does not, add more water, till it does.
  
  Cover the batter & set aside for 10 to 15 minutes to let it settle.
  
  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.
  
  For pakoras, choose a selection of your favourite vegetables:
  
  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
  
  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.
  
  Yamuna Devi, "The Art of Indian Vegetarian Cooking"
 
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