Pakora (Afghan Potato Fritters)

• 1 1/2 C besan chickpea flour, you can substitute regular flour)
• 1 tsp. salt
• 1 tsp. ground coriander
• 1/2 tsp. turmeric
• 1/2 tsp. cayenne pepper
• 1 C water (more or less)
• Assorted vegetables: cauliflower, potato, eggplant, carrots, onions, spicy peppers
• 4-6 C vegetable oil for frying

1. Batter: combine first 5 dry ingredients; then add water, beating vigorously. Or use a blender. Add as much water as you need to get the consistency of pancake batter. Let batter rest for 30 minutes.
2. Vegetables: slice vegetables in 1/4" rounds, or thinly so they will cook easily.
3. Deep Fry: in a wok or deep skillet, heat oil to 350. Dip vegetables into batter and deep fry in batches, 2 minutes, flip, then 2 minutes more, till they become golden brown. Drain on towels.

besan chickpea flour, salt, ground coriander, turmeric, cayenne pepper, water, vegetables, vegetable oil

Taken from www.epicurious.com/recipes/member/views/pakora-afghan-potato-fritters-50027352 (may not work)