Ingrediens!
1 cup of chickpea flour
1/2 tsp Asafetida
1/2 cup unbleached plain flour.
1/4 tsp Cayenne pepper
1/2 tsp. baking Soda
3/4 tsp Cream of tartar
2 tablespoons lemon juice
1/4 teaspoon Sea salt
Oil for frying
1 tsp cumin powder
1 cup sliced potatoes (1/4 thick)
1 teaspoon coriander powder
1 cup cauliflower florets
1 tsp Tumeric
1 cup chopped paprika
Preparation!
Blend flour, baking powder, cream of tartar, salt and spices.
Gradually whisk in water and lemon juice to make a smooth butter texture of heavy cream. Set aside.
Heat approx. 3 oil in a large frying pan or deep freezer.
Dip vegetables in butter for coat. Dip in hot oil, turn to boil evenly until golden brown, about 5 minutes. Remove with a slotted spoon and drain on absorbent paper.
Cover and place in a hot oven while making remaining pakoras.