Vegetable Fritters

Ingredients

1 c chickpea flour (besan)
1/2 ts asafetida (optional)
1/2 c unbleached all-purpose flour
1/4 ts cayenne pepper
1/2 ts baking soda
1 1/4 c cold water
3/4 ts cream of tartar
2 tb lemon juice
1/4 ts sea salt
Oil, for frying
1 ts cumin powder
1 c sliced potatoes (1/4" thick)
1 ts coriander powder
1 c cauliflower florets
1 ts tumeric
1 c chopped bell pepper

Instructions

Yield: 12 servings. 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.