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Title: Gobi Pakoras (Cauliflower Fritters)
Categories: Appetizer Ethnic Vegetable
Yield: 1 Recipe
| BATTER | ||
| 1 | c | Besan (chick pea flour) |
| 1/2 | c | Rice flour |
| 1/2 | ts | Baking powder |
| 1 | pn | Cumin seeds |
| 1 | pn | Paprika |
| 1 | pn | Turmeric |
| 1 | pn | Sugar |
| 1/2 | ts | Red chile flakes |
| 1/2 | ts | Salt |
| 1 | c | Water |
| 1 | tb | Vegetable oil |
| FRITTER | ||
| 1 | lg | Cauliflower head |
| 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"
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