Gobi pakoras (cauliflower fritters)
1 recipe
Ingredients
| Quantity | 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 |
| Oil for deep-fat frying | ||
Directions
BATTER
FRITTER
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