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Gobi Pakoras Cauliflower Fritters

Ingredients
 


BATTER

1 cup besan (chick pea flour)
1/2 cup rice flour
1/2 tsp baking powder
1 pinch cumin seeds
1 pinch paprika
1 pinch turmeric
1 pinch sugar
1/2 tsp red chile flakes
1/2 tsp salt
1 cup water
1 tbsp vegetable oil

FRITTER

1 large cauliflower head
1 oil for deep-fat frying




 
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Preparation
 
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"

 

 
Servings: 1

 

 

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