Parsley & Potato Soup
INGREDIENTS:
1 1/3 c Chick pea flour, sifted 1 ts Garam masala
2 ts Ghee 2 ts Coriander
1 tb Lemon juice 1 ts Salt
1/4 ts Cayenne 9 tb Cold water, as needed
1/2 ts Turmeric 1/3 ts Baking powder, optional
1 1/3 c Chick pea flour, sifted 1 ts Garam masala
2 ts Ghee 2 ts Coriander
1 tb Lemon juice 1 ts Salt
1/4 ts Cayenne 9 tb Cold water, as needed
1/2 ts Turmeric 1/3 ts Baking powder, optional
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. If it does not, add more water, till it does.
Cover the batter & set aside for 10 to 15 minutes to let it settle.
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.
For pakoras, choose a selection of your favourite vegetables:
Cauliflower florets Eggplant cut into 1/4-inch rounds Potatoes or yams cut into 1/8-inch rounds Bell peppers, sliced 1/4-inch thick Zucchini, cut on the diagonal, 1/4-inch thick Asparagus tips, blanched & dried
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.
Yamuna Devi, "The Art of Indian Vegetarian Cooking"
Cover the batter & set aside for 10 to 15 minutes to let it settle.
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.
For pakoras, choose a selection of your favourite vegetables:
Cauliflower florets Eggplant cut into 1/4-inch rounds Potatoes or yams cut into 1/8-inch rounds Bell peppers, sliced 1/4-inch thick Zucchini, cut on the diagonal, 1/4-inch thick Asparagus tips, blanched & dried
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.
Yamuna Devi, "The Art of Indian Vegetarian Cooking"