Cauliflower Pakoras
Ingredients:
1 medium size cauliflower (cut into
flowerets)
1 ½ cup garbanzo-bean flour
½ to ¾ cup water
1 teaspoon salt
1 teaspoon cumin powder
1 tablespoon coriander powder
pinch of cayenne
pinch of hing
½ teaspoon turmeric
1 teaspoon garam masala
ghee for deep frying
Methods:
In bowl combine flour and spices. Add water
until it becomes a medium-thick pancake batter.
Heat ghee in wok until it is very hot.
Dip cauliflower pieces in batter. Put
pieces in hot ghee. They will first sink to the bottom of the wok and then
rise. Fry for 5 minutes and then stir occasionally until they are a dark golden
brown (about
15 minutes).
Serve with tomato chutney. This recipe can
also be used with potato, eggplant, or zucchini pieces.
Serves 4
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