VEGETABLE FRITTERS (PAKORAS) - INDIAN

Pakoras are popular spiced, batter-dipped, deep-fried,
vegetables that make perfect snacks or hors d'oeuvres.
Ghee is the preferred medium for frying pakoras, although
you can use nut or vegetable oil. Serve hot pakoras with
your favourite chutney or dip.

Try batter-frying various types of vegetables. Cauliflower
pakoras are probably the most popular, but equally
delicious are potato rings, zucchini chunks, spinach
leaves, pumpkin slices, eggplant rings, baby tomatoes,
sweet potatoes, red or green pepper slices, asparagus
tips, and artichoke hearts.

Cook pakoras slowly to ensure that the batter and the
vegetables cook simultaneously. You needn't precook the
vegetables.

PREPARATION TIME: 10 minutes
BATTER SITTING TIME: 10-15 minutes
COOKING TIME: 30 minutes
YIELD: 2 dozen large or 3 dozen medium pakoras

2/3 cup (165 ml) chickpea flour
2/3 cup (165 ml) plain flour
2/3 cup (165 ml) self-raising flour
21/2 teaspoons (12 ml) salt
2 teaspoons (10 ml) yellow asafoetida powder
11/2 teaspoons (7 ml) turmeric
2 teaspoons (10 ml) cayenne pepper
11/2 teaspoons (7 ml) ground coriander
2 teaspoons (10 ml) green chilies, seeded and finely chopped
about 21/2 cups (625 ml) cold water,
or enough to make a smooth batter
bite-sized vegetable pieces of your choice
ghee or oil for deep-frying

1. Combine the flours, salt, powdered spices, and green
chilis in a bowl. Mix well with a wire whisk.

2. Slowly add cold water while whisking the batter until
it achieves the consistency of medium-light cream. When
you dip the vegetable in the batter, it should be
completely coated but neither thick and heavy nor runny
and thin. Have extra flour and water on hand to adjust the
consistency as required. Let the batter sit for 10 to 15
minutes.

3. Heat fresh ghee or oil, to the depth of 6.5-7.5 cm
(21/2-3 inches), in a wok or deep-frying vessel until the
temperature reaches about 180 degrees C/345-355 degrees F.
Dip 5 or 6 pieces of vegetable in the batter and, one at a
time, carefully slip them into the hot oil.

4. The temperature will fall, but try to maintain it
between 173-180 degrees C (345-355 degrees F) throughout
the frying. Fry until the pakoras are golden brown,
turning to cook them evenly on all sides. Remove with a
slotted spoon and drain on paper towels. Continue cooking
until all the pakoras are done. Serve immediately or keep
warm, uncovered, in a preheated cool oven for up to 1/2
hour.