1 cup chickpea flour (besan)
1/2 cup unbleached all-purpose flour
1/2 tsp baking soda
3/4 tsp cream of tartar
1/4 tsp sea salt
1 tsp cumin powder
1 tsp coriander powder
1 tsp tumeric
1/2 tsp asafetida (optional)
1/4 tsp cayenne pepper
1 1/4 cup cold water
2 tbsp lemon juice
1 oil, for frying
1 cup sliced potatoes (1/4 thick)
1 cup cauliflower florets
1 cup chopped bell pepper
A Recipe for
Pakora (Vegetable Fritters)
One cannot think well, love well, sleep well, if one has not dined well. |
| Virginia Woolf |
"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’." |
| John Thorne, American food writer |
There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles. |
| Unknown |
This Recipe for Pakora (Vegetable Fritters) is one of thousands in the Recipes-to-go Bread Cookbook.
Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat. |
| Fran Lebowitz |
If you enjoy this Pakora (Vegetable Fritters) Recipe - you should enjoy the recipe collections you can find on the websites below:
Food Tip |
A good cook is like a sorceress who dispenses happiness. |
| Elsa Schiapirelli |
This is a recipe for Pakora (Vegetable Fritters) from the recipe cookbook of Recipes-to-go (Bread)
I eat merely to put food out of my mind. |
| N.F. Simpson |
An empty belly is the best cook. |
| Estonian Proverb |
The trouble with eating Italian food is that five or six days later you're hungry again. |
| George Miller |
My favorite animal is steak. |
| Fran Lebowitz |
Life is uncertain. Eat dessert first. |
| Ernestine Ulmer |
Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. |
| Andy Rooney |
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" 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.
Per serving: 186 cal, 5 g prot, 95 mg sod, 25 g carb,
8 g fat, 0 mg chol,
21 mg calcium
Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen
Mintzias
Serves: 12
Pakora (Vegetable Fritters) Recipe brought to you by Recipes To-Go