Gobi Pakoras (Cauliflower Fritters)
appetizers, indian, vegetables
----BATTER----
1 cup besan (chick pea flour)
1/2 cup rice flour
1/2 teaspoon baking powder
1 pinch cumin seeds
1 pinch paprika
1 pinch turmeric
1 pinch sugar
1/2 teaspoon red chile flakes
1/2 teaspoon salt
1 cup water
1 tablespoon vegetable oil
----FRITTER----
1 large cauliflower head
1 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" From: Mark Satterly Date: 05-18-96 (F) Cooking Ä
Yield: 1 recipe