Pakora Batter

Name: Pakora Batter
Ingredients: 1 cup flour Chick pea, sifted; 2 teaspoons ghee; 1 tablespoon lemon juice; 1/4 teaspoon cayenne; 1/2 teaspoon turmeric; 1 teaspoon Garam Masala; 2 teaspoons coriander; 1 teaspoon salt; 9 tablespoons cold water as needed; 1 teaspoon baking powder optional; 1/4 inch potatoes; 1/8 inch bell peppers; 1/4 inch zucchini; 1/4 inch asparagus tips

14 ingredients

5 steps

Ingredients

1 cup flour Chick pea, sifted
2 teaspoons ghee
1 tablespoon lemon juice
1/4 teaspoon cayenne
1/2 teaspoon turmeric
1 teaspoon Garam Masala
2 teaspoons coriander
1 teaspoon salt
9 tablespoons cold water as needed
1 teaspoon baking powder optional
1/4 inch potatoes
1/8 inch bell peppers
1/4 inch zucchini
1/4 inch asparagus tips

Directions

1

Combine the flour, melted ghee, lemon juice, spices & salt in a bowl & mix together well. Add 5 tb of cold water slowly, beating it until the mixture is smooth & free of lumps. Slowly add another 3 tb water & continue to beat until well mixed. Check the conssitency, it should resemble the consistency of heavy cream & easily coat a spoon.
2

If it does not, add more water, till it does.
3

Cover the batter & set aside for 10 to 15 minutes to let it settle.
4

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.
5

Heat 3 inches of ghee in a wok or deep skillet till hot. Dip your vegetables in the batter & one by one sloip them into the hot oil. Fry until the pakoras are golden brown on all sides. Remove & drain on paper towels. Serve immediately.