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