Pakora Batter

Course : Curry
Serves: 6
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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

Preparation / Directions:

Combine the flour, melted ghee, lemon juice, spices and salt in a bowl and mix together well. Add 5 tb of cold water slowly, beating it until the mixture is smooth and free of lumps. Slowly add another 3 tb water and continue to beat until well mixed. Check the consistency, it should resemble the consistency of heavy cream and easily coat a spoon. If it does not, add more water, until it does. Cover the batter and 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 favorite 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 and dried Heat 3 inches of ghee in a wok or deep skillet until hot. Dip your vegetables in the batter and one by one drop them into the hot oil. Fry until the pakoras are golden brown on all sides. Remove and drain on paper towels. Serve immediately.

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