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| Home -> [Appetizers, Central Asian, Indian, Vegetables] -> [Gobi pakoras (cauliflower fritters) Recipe] |
Gobi pakoras (cauliflower fritters)
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| Artist: |
_ |
Yield: |
1 |
| Categories: |
Appetizers, Central Asian, Indian, Vegetables |
Rating: |
0 |
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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 |
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Procedures:
| 1 | Batter: combine besan, rice flour, baking powder, cumin seeds, paprika, turmeric, sugar, chili & salt. | | 2 | Add enough water to make a smooth paste. | | 3 | Add 1 tb oil & beat for 2 minutes. | | 4 | Fritters: trim cauliflower & divide into florets. | | 5 | Rinse in fresh, cold water. | | 6 | Cook in boiling salted water for 5 minutes. | | 7 | Drain & cool. | | 8 | Heat vegetable oil. | | 9 | Using tongs, dip one floret at a time into the batter & then into the hot oil. | | 10 | Fry in batches of 4 or 5 until golden brown, about 5 or 6 minutes. | | 11 | As they brown, drain on paper towels. | | 12 | Variation: cut unpeeled eggplant into thin slices in place of the cauliflower. | | 13 | Pranati sen gupta, "the art of indian cuisine |
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