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Gobi Pakoras (Cauliflower Fritters)

appetizers, ethnic, 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"

Yield: 1 recipe

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