1 1/3 c  Chick pea flour, sifted

      2 ts Ghee

      1 tb Lemon juice

    1/4 ts Cayenne

    1/2 ts Turmeric

      1 ts Garam masala

      2 ts Coriander

      1 ts Salt

      9 tb Cold water, as needed

    1/3 ts Baking powder, optional

  Combine the flour, melted ghee, lemon juice, spices & salt in a bowl & mix
  together well.  Add 5 tb of cold water slowly, beating it until the mixture
  is smooth & free of lumps.  Slowly add another 3 tb water & continue to
  beat until well mixed.  Check the conssitency, it should resemble the
  consistency of heavy cream & easily coat a spoon.  If it does not, add more
  water, till it does.
  Cover the batter & set aside for 10 to 15 minutes to let it settle.
  Beat again for a couple of minutes to lighten the batter. Stir in the
  baking powder at this point if you want a cake like crust.
  For pakoras, choose a selection of your favourite vegetables:
  Cauliflower florets Eggplant cut into 1/4-inch rounds Potatoes or yams cut
  into 1/8-inch rounds Bell peppers, sliced 1/4-inch thick Zucchini, cut on
  the diagonal, 1/4-inch thick Asparagus tips, blanched & dried
  Heat 3 inches of ghee in a wok or deep skillet till hot.  Dip your
  vegetables in the batter & one by one sloip them into the hot oil.  Fry
  until the pakoras are golden brown on all sides.  Remove & drain on paper
  towels.  Serve immediately.
  Yamuna Devi, "The Art of Indian Vegetarian Cooking"