Indian Vegetarian Pakora Recipe

The preparation and cooking time after assembling ingerdients: about 10 minutes.
Resting time of the dough: 10 minutes
Cooking time: about 30 minutes

Batter:

1 1/3 cup chickpea flour (garbanzo bean flour)
3/4 teaspoon baking powder
1/2 teaspoons crushed chillies
3/4 teaspoons salt
1/2 teaspoon cinnamon
1 teaspoon ground cumin seeds
9 teaspoons cold water

Pakora suggestions
(you can use the vegetable of your choice):
Thin rounds of zucchinu
Small cauliflower flowerets
Potato rounds
Carrot rounds or strips
Thin-sliced eggplant wedges
Under-ripe banana, thinly sliced
Pumpkin, cut into squares
...Be creative

1. Sift the flour. Add spices and salt. Miw well. Add water slowly, beating with a whisk until batter is smooth. The batter should have the consistency of heavy cream.

2. Cover the batter and set aside for 10 minutes.

3. Whisk again for a couple of minutes and stir in the baking powder. Set aside.

4. Heat 3 inches of ghee or oil in a wok or pan until it is hot (355 F). Dip 5 or 6 of your selected ingredients in the dough and slip them one at a time in the hot ghee or oil. Fry until the pakoras are golden-brown, turning to brown evenly. Leavy greens may take as little as 1 minute per side, potaios may take up to five minutes per side. Remove with a slotted spoon. Serve hot.