Vegetable Pakoras

Yield: 2 dozen large or 3 dozen medium pakoras

2/3 cup (165 ml) chickpea flour
2/3 cup (165 ml) plain flour
2/3 cup (165 ml) self-rising flour
2 teaspoons (12 ml) salt
2 teaspoons (10 ml) yellow asafoetida powder
1 teaspoon (7 ml) turmeric
2 teaspoons (10 ml) cayenne pepper
1 teaspoon (7 ml) ground coriander
2 teaspoons (10 ml) green chiles, seeded and finely chopped
About 2 cups (625 ml) cold water, or enough to make a smooth batter
Bite-size vegetable pieces of your choice
Ghee or oil for deep-frying

Combine the flours, salt, powdered spices and green chiles in a bowl. Mix well with a wire whisk. Slowly add cold water while whisking the batter until it achieves the consistency of medium-light cream. When you dip the vegetable into the batter, it should be completely coated but neither thick and heavy nor runny and thin. Have extra flour and water on hand to adjust the consistency as required. Let the batter sit for 10 to15 minutes.

Heat fresh ghee or oil to a depth of 2 to 3 inches (6.5 to 7.5 cm) in a wok or deep-frying vessel until the temperature reaches about 345-355 degrees F/180 degrees C.

Dip 5 or 6 pieces of vegetable in the batter and, one at a time, carefully slip them into the hot oil. The temperature will fall, but try to maintain it between 345 to 355 degrees F (173 to 180 degrees C) throughout the frying. Fry until the pakoras are golden brown, turning to cook them evenly on all sides. Remove with a slotted spoon and drain on paper towels. Continue cooking until all the pakoras are done.

Serve immediately or keep warm, uncovered, in a slightly warm oven for up to 1/2 hour.