Pakora Batter
Yield
6 servingsPrep
35 minCook
?Ready
50 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 ⅓ | cups |
chickpea (garbanzo) flour
sifted |
* |
2 | teaspoons | ghee (clarified butter) |
|
1 | tablespoon | lemon juice |
|
¼ | teaspoon | cayenne pepper |
|
½ | teaspoon | turmeric |
|
1 | teaspoon | garam masala |
*
|
2 | teaspoons | coriander |
|
1 | teaspoon | salt |
|
9 | tablespoons |
water
as needed, cold |
|
⅓ | teaspoon |
baking powder
optional |
|
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
Directions
Combine the flour, melted ghee, lemon juice, spices and salt in a bowl and mix together well.
Add 5 tablespoons of cold water slowly, beating it until the mixture is smooth and free of lumps.
Slowly add another 3 tablespoons water and continue to beat until well mixed.
Check the conssitency, it should resemble the consistency of heavy cream and easily coat a spoon.
If it does not, add more water, until it does.
Cover the batter and set aside for 10 to 15 minutes to let it settle.
Beat again for a couple of minutes to lighten the batter.
Stir in the baking powder at this point if you want a cake like crust.
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