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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