Tuesday, May 03, 2011

Tempura Batter

1 1/2 cups chickpea (garbanzo) flour*
1 1/2 tsp. salt (scant)
1/4 - 1/2 tsp. cayenne
1 1/2 tsp. turmeric
1/2 tsp. - 1 tsp.  ground cumin 
1 1/2 cups water (or mineral water)

Mix the flour and seasonings together.  Add half the water and 
whisk slowly. Then add remaining water. 

Heat oil to 370 degrees F.  Dip raw vegetables, like onions, carrots, 
cauliflower, broccoli, and okra, in batter.  It is best if the vegetables
are of uniform size. Immediately drop into oil. Cook for 2 - 4 minutes, 
until golden brown. Remove from oil with a slotted spoon and set on 
a paper towel lined plate. 
*Gar/Fava bean flour can also be used.  It is a combination of 
garbanzo and fava bean flours. 
**If the temperature is right, most of the oil will not be absorbed into 
the batter when cooking.

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