Ingredient ! 1 cup Chickpea flour. half teaspoon Asafetida. half cup Unbleached all-purpose flour. one by four teaspoon Cayenne pepper. half teaspoon Baking soda. three by four teaspoon Cream of tartar . 2 tablespoon Lemon juice.
one by four teaspoon Sea salt. Oil, for frying. 1 teaspoon Cumin powder. 1 cup Sliced potatoes ( one by four thick) . 1 teaspoon Coriander powder. 1 cup Cauliflower florets. 1 teaspoon Tumeric . 1 cup Chopped bell pepper.
Preparation! 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.