Besan (Chickpea flour) Batter Recipe

This batter is ideal to make Vegetable Pakora. The egg white add crispiness, and corn meal makes it a munch-able.

Ingredients

1. Chickpea flour (Besan): 1¼ Cups
2. Yellow Corn Meal: ¼ Cup
3. Salt: 1 teaspoon
4. Cayenne pepper: ½ teaspoon
5. Cumin Seeds: ½ teaspoon crushed
6. Baking Soda: pinch
7. Amchoor (mango powder): ½ teaspoon

Substitution: Citric Acid.

8. Turmeric powder: ¼ teaspoon
9. Egg (white portion only, no Yolk): 1
10. Water: 1½ Cup

Method

1. Mix all ingredients except egg white and water.

2. Add egg white, and water. Mix well to make sure there are no lumps.

3. Rest batter for 30 minutes. This allows Besan to swell and absorb all the flavors.

4. Stir again before using.

Yogi's notes

1. The thicker batter will create a thicker coating. For desired coating, adjust the thickness by adjusting the amount of Besan or water.

2. Batter may be stored in the refrigerator for one week.

3. Always let the batter come to room temperature before using for frying purposes. After, it has reached the room temperature, you may have to red-adjust the thickness of batter with water or Besan.