Pakora Batter
Yield
6 servingsPrep
35 minCook
?Ready
50 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅓ | cups |
chickpea (garbanzo) flour
sifted |
* |
| 2 | teaspoons |
ghee (clarified butter)
|
|
| 1 | tablespoon |
lemon juice
|
|
| ¼ | teaspoon |
cayenne pepper
|
|
| ½ | teaspoon |
turmeric
|
|
| 1 | teaspoon |
garam masala
|
*
|
| 2 | teaspoons |
coriander
|
|
| 1 | teaspoon |
salt
|
|
| 9 | tablespoons |
water
as needed, cold |
|
| ⅓ | teaspoon |
baking powder
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 315 | ml |
chickpea (garbanzo) flour
sifted |
* |
| 1E+1 | ml |
ghee (clarified butter)
|
|
| 15 | ml |
lemon juice
|
|
| 1.3 | ml |
cayenne pepper
|
|
| 2.5 | ml |
turmeric
|
|
| 5 | ml |
garam masala
|
*
|
| 1E+1 | ml |
coriander
|
|
| 5 | ml |
salt
|
|
| 135 | ml |
water
as needed, cold |
|
| 1.7 | ml |
baking powder
optional |
|
Directions
Combine the flour, melted ghee, lemon juice, spices and salt in a bowl and mix together well.
Add 5 tablespoons of cold water slowly, beating it until the mixture is smooth and free of lumps.
Slowly add another 3 tablespoons water and continue to beat until well mixed.
Check the conssitency, 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.
