Pakora Batter

• 1 cup flour Chick pea, sifted
• 2 teaspoons ghee
• 1 tablespoon lemon juice
• 1/4 teaspoon cayenne
• 1/2 teaspoon turmeric
• 1 teaspoon Garam Masala
• 2 teaspoons coriander
• 1 teaspoon salt
• 9 tablespoons cold water as needed
• 1 teaspoon baking powder optional
• 1/4 inch potatoes
• 1/8 inch bell peppers
• 1/4 inch zucchini
• 1/4 inch asparagus tips

1. Combine the flour, melted ghee, lemon juice, spices & salt in a bowl & mix together well. Add 5 tb of cold water slowly, beating it until the mixture is smooth & free of lumps. Slowly add another 3 tb water & continue to beat until well mixed. Check the conssitency, it should resemble the consistency of heavy cream & easily coat a spoon.
2. If it does not, add more water, till it does.
3. Cover the batter & set aside for 10 to 15 minutes to let it settle.
4. 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.
5. Heat 3 inches of ghee in a wok or deep skillet till hot. Dip your vegetables in the batter & one by one sloip them into the hot oil. Fry until the pakoras are golden brown on all sides. Remove & drain on paper towels. Serve immediately.

flour, ghee, lemon juice, cayenne, turmeric, garam masala, coriander, salt, cold water, baking powder optional, potatoes, bell peppers, zucchini

Taken from www.yummly.com/recipe/Pakora-Batter-1668815 (may not work)