Pakoras

• Corn, grapeseed, or other neutral oil for deep-frying
• 2 cups chickpea flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• Pinch of cayenne
• 1 tablespoon garam masala or fairly mild curry powder (pages 593594)
• 1 tablespoon clarified butter (page 241) or more oil
• 1 1/2 to 2 pounds assorted vegetables, cut into chunks, slices, or rings: potato, onion, eggplant, winter squash or sweet potato, bell pepper, cauliflower, even leaves of spinach or chard

1. Put at least 3 inches of oil in a large, deep saucepan; a larger pan with more oil will allow you to cook more at once.
2. Turn the heat to high and keep it there until the temperature reaches 350F (a pinch of flour will sizzle).
3. Then adjust the heat as necessary to maintain this temperature.
4. While the oil is heating, prepare the batter and the vegetables.
5. To make the batter, combine the flour, baking powder, salt, spices, and butter in a bowl.
6. Add about 1/2 cup cold water and whisk, adding more water as necessary until the mixture is smooth and about the consistency of thick cream.
7. When the oil is ready, dip the vegetables in the batter, then slide them into the oil; do not crowd.
8. Fry each piece until golden, turning once if necessary, less than 5 minutes total.
9. Drain on paper towels and serve immediately.

chickpea flour, baking powder, salt, cayenne, garam masala, butter, vegetables

Taken from www.epicurious.com/recipes/food/views/pakoras-385671 (may not work)