Vegetable Fritters (Pakora)
Yield
12 servingsPrep
10 minCook
5 minReady
15 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
chickpea (garbanzo) flour
|
* |
| ½ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
baking soda
|
|
| ¾ | teaspoon |
cream of tartar
|
|
| ¼ | teaspoon |
sea salt
|
|
| 1 | teaspoon |
cumin
|
|
| 1 | teaspoon |
coriander
ground |
|
| 1 | teaspoon |
turmeric
|
|
| ½ | teaspoon |
asafetida
optional |
*
|
| ¼ | teaspoon |
cayenne pepper
|
|
| 1 ¼ | cups |
water
cold |
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | x |
vegetable oil
|
*
|
| 1 | cup |
potatoes
sliced, 1/4-inch thick |
|
| 1 | cup |
cauliflower florets
|
|
| 1 | cup |
sweet red bell peppers
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
chickpea (garbanzo) flour
|
* |
| 118 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking soda
|
|
| 3.8 | ml |
cream of tartar
|
|
| 1.3 | ml |
sea salt
|
|
| 5 | ml |
cumin
|
|
| 5 | ml |
coriander
ground |
|
| 5 | ml |
turmeric
|
|
| 2.5 | ml |
asafetida
optional |
*
|
| 1.3 | ml |
cayenne pepper
|
|
| 296 | ml |
water
cold |
|
| 3E+1 | ml |
lemon juice
|
|
| 1 | x |
vegetable oil
|
*
|
| 237 | ml |
potatoes
sliced, 1/4-inch thick |
|
| 237 | ml |
cauliflower florets
|
|
| 237 | ml |
sweet red bell peppers
chopped |
*
|
Directions
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 3 inches of 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.
