Gobi Pakoras (cauliflower Fritters) Recipe
Yield: 1 RecipeRecipe by luhu.jp
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,
Oil for deep-fat frying,
Directions:
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"
Source from luhu.jp
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"
Source from luhu.jp