BY L.H. CORVIN

-         3 oz. All purpose flour

-         2 teaspoons Madras curry powder

-         1 teaspoon cumin seeds

-         ½ teaspoon salt

-         1/3 cup of water

-         1 large egg lightly beaten

-         ¾ cup diced peeled sweet potato

-         1 cup cauliflower pieces

-         ½ cup finely diced onion

-         2 tablespoons finely chopped fresh cilantro

-         1 garlic clove minced

-         ½ jalapeno pepper, finely diced

-         3 tablespoons peanut oil divided

-         6 tablespoons mango chutney

lightly spoon flour into a measuring cup; level with a knife. Combine flour, curry powder, cumin and salt in a large bowl.  Combine 1/3 cup of water and egg in a small bowl, stirring with a wisk. Add egg mixture to flour mixture and stir until smooth.  Cover and let stand for ten minutes.

Place sweet potato in a small pan; cover with water and bring to a boil. Reduce heat, and simmer five minutes or until just tender.  Drain and cool to room temperature.  Add sweet potato, cauliflower, onion, cilantro, garlic and jalapeno to flour mixture; stir until well combined and the batter will be very thick.

Heat a large nonstick skillet over medium heat.  Add 1 ½ tablespoons oil to pan and swirl to coat.  Drop 2 tablespoons of the batter into pan and flatten slightly with the back of a spoon.  Repeat procedure to make 6 pakoras.  Reduce heat to medium and cook four minutes on each side or until browned.  Remove from pan, drain on paper towels.  Repeat procedure with remaining oil and batter.   Serve with Chutney.

Serving size is 2 pakoras with 1 tablespoon of chutney: 198 calories; 6.5 grams of fat; 1.9 grams of fiber.