RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Latkes: Vegetable, Indian: Pakoras - pareve
This is from an article by Bruce C. Strong in The Orange County Register of December 9, 1998. These are recipes by Pamela Grau Twena, from her recently published cookbook entitled "The Sephardic Table." Ruth Serve these fritters from India with a chutney. PAKORAS (INDIAN VEGETABLE FRITTERS) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 1 cup chickpea flour; see cook's notes 1 teaspoon salt 1/4 teaspoon baking powder 1 Tablespoon cumin 1 Tablespoon black mustard seeds; see cook's notes 1/2 teaspoon coriander 1/2 teaspoon turmeric Optional: pinch of cayenne pepper 3/4 cup water 1 teaspoon vegetable oil, plus several cups for frying 3-4 cups vegetables: use a variety, such as cauliflower florets, broccoli florets, bell peppers seeded and cut into strips, mushrooms and carrots, parsnips or potatoes, cut into 1/2-inch slices Cook's notes: Chickpea flour and black mustard seeds can be found at Eastern Mediterranean markets, such as Alvand Market in Costa Mesa, as well as Indian markets, such as Laxmi Sweets & Spices in Tustin. 1. Prepare the batter: Combine the chickpea flour, salt, baking powder and spices in a large bowl. Stir in the water and 1 teaspoon oil; the consistency should be like pancake batter. Add a little more water if necessary. Let stand for 15 minutes before using. 2. Pour about 3 inches of vegetable oil into a large, deep pot and heat to 350 degrees; a cube of bread tossed in will brown quickly. Dip the vegetable pieces into the batter, making sure they are coated on all sides. Drop them one at a time into the hot oil. Fry, turning, until they are golden brown. Remove with a slotted spoon and drain on paper towels. Yield: 6 servings Approximate nutritional information (per serving): 245 calories, 12 grams fat, 2.1 grams saturated fat, no cholesterol, 414 milligrams sodium, 44 percent calories from fat ---------- www.ocregister.com/accent/food/twenrec2.shtml Copyright 1998 The Orange County Register
