Guest guest Posted July 21, 2004 Report Share Posted July 21, 2004 This is a gluten free batter you can use to deep fry things. I haven't tried it yet but it seems easy enough. Chickpea flour can get pretty goopy! BTW, hing/aseofoetida is, uh - the word " fetid " has it's root in it. (think unbelieveable stench). Believe me, no recipe misses it <G> Pakoras #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 C Chickpea Flour 1 Tsp Salt 1 Tsp Cumin Powder 1 Tbsp Coriander Powder 1/2 Tsp Turmeric 1 Tsp Garam Masala Pinch Cayenne Pinch Hing (Asafoetida) -- Optional Mix all ingredients. When ready to use, remove desired amount and mix with enough water to make medium-thick batter. Either chop vegetables and mix with batter, or dip larger pieces of vegetables in batter. Put blobs of batter/vegetable mix or larger pieces of battered vegetables in hot oil or ghee. Fry, stirring occasionally, until golden brown. May be used with onions, cauliflower, potato, eggplant, or zucchini. Quote Link to comment Share on other sites More sharing options...
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