Vegetable Fritters

Vegetable Fritters

Difficulty Level


  • 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


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.

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