pakora recipe...!!!

[chītrālekhā hārrychuṇḍ]

Pakora Recipe

Batter:
1 cup chickpea flour
1 t. ground cumin seed
1 t. turmeric
1 ½ t. ground coriander
½ each—allspice & cinnamon
¾ t. salt
½ t. crushed chilies
¾ t. baking powder
A little less than 1 cup water
Ghee for frying

Sift chickpea flour. Add all spices, salt and baking powder. Mix with hands until blended. Add water a little at a time to avoid lumps. Heat ghee for deep frying.

Plain pakora:
Pour a small amount (about 1 T.) into hot ghee. It will puff up into a small ball. Turn over and brown. Tap with a spoon—if it sounds hollow, it’s done. Remove with a skimmer and drain on paper towel. Fry several at a time.

Filled pakora:
Filling: thin-sliced eggplant wedges or strips, small cauliflower flowerets, green pepper strips, asparagus tips, parsley sprigs, thin rounds of zucchini or cucumber, carrot rounds or strips. Pieces should be no bigger that 2” long and they should be thin. Dip vegetables into batter and deep fry in ghee until golden. Remove and drain. The little-fried batter drips can be removed and saved for salad or peas and peanuts.