Name of the recipe - Vegetable Pakora
|Any vegetables, according to your
constitution, can be used here, to a total of 4 cups, such
|-green peppers, cut crosswise into1/4 inch
slices -white radish, cut thinly crosswise
|-mushrooms, sliced lengthwise into 1/4 inch
|-zucchini, sliced thinly crosswise into 1/3
|-large green chilies, cut lengthwise to 1
inch from stem -potato, white or sweet, cut into thin
|1/2 teaspoon cumminseeds
|1/4 teaspoon ajwan seeds
|1/4 teaspoon salt
|1/4 teaspoon turmeric
|1/2 teaspoon cayenne
|3 cups chickpea flour
|2 pinches baking soda
|1 cup water
|oil for deep frying
Method of Preparation
Mix the flour, spices and salt well. Work in 1/2 cup of the
water and mix until smooth. Then add the rest of the water, mixing
well, until it is like a medium-thick pancake batter. Mixing with
your hands works best for this. Mix in the baking soda. Cover and
let sit for 20-30 minutes. Wash, dry and prepare the vegetables.
Heat the oil in a heavy, deep frying pan until a drop of the
batter sizzles. Dip each piece of vegetable into the batter, shake
slightly, then drop into the oil until the surface is covered.
Turn frequently with a slotted spoon until golden brown, 3-6
minutes, depending on the vegetable.
This is a balancing recipe, but pitta should add extra cumminseeds,
kapha extra cayenne and
vata extra ajwan.
Kapha can eat this occasionally.