Categories: Appetizers, Vegetarian, Indian 
      Yield: 12 servings 
  
      1 c  Chickpea flour (besan) 
    1/2 c  Unbleached all-purpose flour 
    1/2 ts Baking soda 
    3/4 ts Cream of tartar 
    1/4 ts Sea salt 
      1 ts Cumin powder 
      1 ts Coriander powder 
      1 ts Tumeric 
    1/2 ts Asafetida (optional) 
    1/4 ts Cayenne pepper 
  1 1/4 c  Cold water 
      2 tb Lemon juice 
           Oil, for frying 
      1 c  Sliced potatoes (1/4" thick) 
      1 c  Cauliflower florets 
      1 c  Chopped bell pepper 
  
  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. 
   
  Per serving: 186 cal, 5 g prot, 95 mg sod, 25 g carb, 8 g fat, 0 mg 
  chol, 21 mg calcium 
   
  Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen 
  Mintzias