HKC 6.3: PAKORA

Sift chick-pea flour. Add all spices, salt and baking powder. Mix with hands until blended. Add water a little at a time to avoid lumps. Heat ghee for deep frying.

Pour a small amount (about 1 Tablespoon) into hot ghee. It will puff up and become similar to a ball. Turn over and brown. Tap with a spoon-if it sounds hollow it's done. Remove with a skimmer and drain on paper toweling. Fry several at a time.

Filling: thin-sliced eggplant wedges or strips, small cauliflower flowerettes, green pepper strips, asparagus tips, parsley sprigs, thin rounds of zucchini or cucumber, carrot rounds or strips. Pieces should be no bigger than 2" long and they should be thin. Dip vegetables into batter and deep fry until golden. Remove and drain. The little fried batter drips can be removed and saved for salad or peas and peanuts.