They go well with cocktails or beer.

Vegetable ingredients;

1/2 medium cauliflower,seperated into florets,cut the large ones in half.

1 large green pepper,seeded and cut into 1/2 x 2 inch strips.

1 large potato,peeled and thinly sliced

1 medium onion quartered,and cut into thin slices

12 small mushroom caps,washed and patted dry.

1/2 bunch small spinach leaves,washed and patted dry or cut larger leaves into bite size pieces.

Batter;

1 1/2 cup garbanzo bean flour (ONLY)

1/2 teaspoon cayene pepper

1/2 teaspoon ground cumin

1 1/2 cup water

1 1/2 teaspoon salt

1/2 teaspoon turmeric

1/4 teaspoon allspice

vegetable oil for frying.

Prepare vegetables.

Place potato slices in cold water to prevent discoloration.

In a medium mixing bowl combine garbanzo bean floursalt,cayene pepper,turmeric,cumin and allspice.Gradually whisk in the water to make a smooth batter.

In a heavy,deep skillet or saute pan,pour in 2 inches of vegetable oil and heat to 375*.

Dip vegetable pieces in batter,use 2-3 small spinach leaves for one pakora.Lower vegetables into hot oil and fry until golden brown.Several pakoras may be fried at once,but don't crowd the pan.Remove the pakoras with slotted spoon and drain on paper towels.Serve hot since pakoras rapidly loose their charm as they cool..Serves 6 to 8

NOTE;garbanzo bean flour can be found in Italian markets and health food stores.In Indidian markets ask for 'vesan' or 'besan'..