Vegetable Pakoras

1. Combine all batter ingredients and whisk until smooth and is the consistency of heavy cream.

2. Heat oil in a wok to about 350 degrees.

3. Dip vegetables one at a time into batter then drop into hot oil.

4. Fry until golden brown, turning to assure even browing on both sides.

5. Remove with a slotted spoon to drain on paper towels.

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Nutrient	Quantity
Total fats	10.545 g
Protein	32.1855 g
Carbohydrates	87.2808 g
Energy	568.3765 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.168 g
Water	29.424 g
Aspartic acid	0.0832 g
Calcium, Ca	186.039 mg
Lutein + zeaxanthin	16.9145 g
Fiber, total dietary	18.6069 g
Fatty acids, total saturated 22:0	0.0007 g
Fatty acids, total trans-polyenoic 13:0	0.0004 g
Carotene, beta	244.2825 g
Niacin	2.7637 mg
Vitamin A, RAE	23.4015 g
Arginine	0.0218 g
Riboflavin	0.1833 mg
Tocopherol, beta	0.0033 mg
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0119 g
Fatty acids, total saturated 20:1	0.0002 g
Glutamic acid	0.0711 g
Sodium, Na	251.832 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0262 g
Total lipid (fat)	10.545 g
Manganese, Mn	2.9257 mg
Fructose	0.2378 g
Proline	0.0566 g
Fatty acids, total saturated 16:0	0.8479 g
Fatty acids, total saturated 8:0	0.0023 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0018 g
Sucrose	0.1121 g
Choline, total	2.6734 mg
Fatty acids, total polyunsaturated 18:1 t	0.0008 g
Sugars, total	15.5173 g
Serine	0.0167 g
Fatty acids, total saturated 10:0	0.0167 g
Fatty acids, total saturated 18:0	0.149 g
Vitamin B-6	0.7226 mg
Selenium, Se	13.3674 g
Ash	5.3915 g
Fatty acids, total saturated 18:1 undifferentiated	2.8437 g
Pantothenic acid	0.9086 mg
Phenylalanine	0.0233 g
Copper, Cu	1.3773 mg
Betaine	0.3867 mg
Thiamin	0.6941 mg
Methionine	0.0061 g
Iron, Fe	9.0089 mg
Carbohydrate, by difference	87.2808 g
Phosphorus, P	499.5115 mg
Folate, total	607.179 g
Tocopherol, gamma	0.2077 mg
Lycopene	0.7435 g
Alanine	0.0252 g
Valine	0.0298 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0035 g
Fatty acids, total saturated 18:2 undifferentiated	4.1853 g
Glycine	0.0252 g
Carotene, alpha	28.491 g
Glucose (dextrose)	0.1911 g
Fatty acids, total saturated 14:0	0.0244 g
Zinc, Zn	4.2922 mg
Isoleucine	0.0207 g
Fatty acids, total saturated 12:0	0.0034 g
Fatty acids, total polyunsaturated	4.3566 g
Fatty acids, total saturated 14:1	0.003 g
Tocotrienol, gamma	0.0393 mg
Fatty acids, total polyunsaturated 17:1	0.0025 g
Leucine	0.044 g
Tocotrienol, alpha	0.0632 mg
Vitamin A, IU	470.351 IU
Folate, DFE	607.179 g
Tryptophan	0.0048 g
Vitamin C, total ascorbic acid	7.0557 mg
Phytosterols	59.5405 mg
Galactose	0.0034 g
Fatty acids, total polyunsaturated 18:1 c	0.0587 g
Fatty acids, total saturated 20:0	0.0022 g
Fatty acids, total saturated 6:0	0.0005 g
Tyrosine	0.0185 g
Vitamin K (phylloquinone)	17.9511 g
Fatty acids, total saturated	1.1087 g
Histidine	0.0083 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0014 g
Fatty acids, total monounsaturated	2.8767 g
Threonine	0.0141 g
Folate, food	607.179 g
Fatty acids, total polyunsaturated 17:0	0.0052 g
Cryptoxanthin, beta	48.3 g
Vitamin E (alpha-tocopherol)	1.7735 mg
Fatty acids, total trans	0.0008 g
Fatty acids, total trans-monoenoic	0.0008 g
Magnesium, Mg	257.19 mg
Lysine	0.0162 g
Potassium, K	1339.9275 mg
Cystine	0.0078 g
Fluoride, F	0.7866 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1.5 1/2	0	0	0
Baking powder	0.25 teaspoon	0.6095	0.3185	0
Ghee	4 tablespoons	0	0	0
Lemon juice	1 tablespoon	3.355	1.0523	0.0366
black pepper	1 teaspoon	5.773	1.4708	0.075
Coriander Powder	3 teaspoons	16.092	2.9695	0.9596
Turmeric	0.5 teaspoon	4.68	1.0071	0.0488
hing	0.5 teaspoon	0	0	0
chili powder	0.5 teaspoon	3.807	0.671	0.1928
chickpea flour	1.5 cups	534.06	79.7916	9.2322