cauliflower cut into 1" flowerets
boiling water
1/4 tsp salt
Leave the cauliflower in salted boiling water for 5 minutes before putting in the batter and frying.
batter
1 cup chickpeas or began flour sifted
3/4 cup water
1/4 tsp salt
1/4 tsp turmeric
1/4 tsp ground cumin
1/4 tsp baking soda
1/8 tsp ground pepper
1/8 tsp cayenne pepper optional
Put the flour in a bowl and gradually mix the water until it becomes a thick batter that will coat the vegetables. It may not be necessary to add all the water. Add all the other ingredients to the batter and mix well.
oil to fry 1 to 2" high
Heat oil in a medium high heat. When the oil is hot dip the cauliflower in the batter and fry until the all sides are golden brown. When the cauliflower is dropped into the oil it should rise to the top and not stick to the bottom, put a few cauliflower flowerets at a time without crowding the pan. If the oil is too hot it will brown too fast, if this happens reduce the heat.
Remove from the oil and drain on a paper towel. Serve the fritters hot on its own or with sauce.
I made this cauliflower fritters or pakora recipe by adapting the batter ingredients of the Vegetable pakoris from Madhur Jaffrey's 1st published book, An Invitation to Indian Cooking. This book was published in 1973. It has easy to make dishes and interesting stories about how the author first started to cook and share recipes that led her to write this book. The beginning of the book has samples menus and details about spices. Although, there are no pictures in the book it has lots of flavourful recipes. The author explains about the methods, spices and cooking procedures in detail as it is written for people who are not familiar with Indian cuisine.
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