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Ingredientes
- 1 c. Chickpea flour (besan)
- 1/2 c. Unbleached all-purpose flour
- 1/2 tsp Baking soda
- 3/4 tsp Cream of tartar
- 1/4 tsp Sea salt
- 1 tsp Cumin pwdr
- 1 tsp Coriander pwdr
- 1 tsp Tumeric
- 1/2 tsp Asafetida (optional)
- 1/4 tsp Cayenne pepper
- 1Â 1/4 c. Cool water
- 2 Tbsp. Lemon juice
- Â Â Oil, for frying
- 1 c. Sliced potatoes (1/4" thick)
- 1 c. Cauliflower florets
- 1 c. Minced bell pepper
Direcciones
- 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 possibly deep fryer.
- Dip vegetables in batter to coat. Immerse in warm oil, turning to cook proportionately, till golden, about 5 min. Remove with a slotted spoon and drain on absorbent paper.
- Cover and place in a hot oven while cooking remaining pakoras.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 63g | |
| Recipe makes 12 servings | |
| Calories 62 | |
| Calories from Fat 6 | 10% |
| Total Fat 0.68g | 1% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 109mg | 5% |
| Potassium 182mg | 5% |
| Total Carbs 11.32g | 3% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.32g | 1% |
| Protein 2.67g | 4% |
