Gobi pakoras (cauliflower fritters)

Yield: 1 recipe

Measure Ingredient
1 cup Besan (chick pea flour)
½ cup Rice flour
½ teaspoon Baking powder
1 pinch Cumin seeds
1 pinch Paprika
1 pinch Turmeric
1 large Cauliflower head
1 pinch Sugar
½ teaspoon Red chile flakes
½ teaspoon Salt
1 cup Water
1 tablespoon Vegetable oil
\N \N Oil for deep-fat frying



BATTER: Combine besan, rice flour, baking powder, cumin seeds, paprika, turmeric, sugar, chili & salt. Add enough water to make a smooth paste. Add 1 tb oil & beat for 2 minutes.

FRITTERS: Trim cauliflower & divide into florets. Rinse in fresh, cold water. Cook in boiling salted water for 5 minutes. Drain & cool.

Heat vegetable oil. Using tongs, dip one floret at a time into the batter & then into the hot oil. Fry in batches of 4 or 5 until golden brown, about 5 or 6 minutes. As they brown, drain on paper towels.

VARIATION: Cut unpeeled eggplant into thin slices in place of the cauliflower.

Pranati Sen Gupta, "The Art of Indian Cuisine" Submitted By MARK SATTERLY On 10-08-95

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