Cauliflower Fritters - Gobi Pakora
This recipe is from Williams – Sonoma Savoring India (April 2002). I modified this recipe to use cauliflower instead of chicken.
Ingredients
- ⅞ cup Chickpea (garbanzo bean) flour
- ⅛ cup Rice flour
- ½ tsp Garam Masala
- ½ tsp Amchur (mango) powder
- ½ tsp Baking powder
- ¼ tsp Ground turmeric
- ¼ tsp Black pepper
- ¼ tsp Fresh thyme or 1/8 tsp ajowan seeds
- 1 Fresh hot green chili (serrano) finely chopped
- ¾ tsp Salt
- ⅔ cup Hot water
- ¼ cup Fresh cilantro chopped
- Peanut oil for frying
- ½ Head cauliflower
- Preferred mango chutney
Instructions
- Mix the batter, everything except the cilantro, peanut oil, and cauliflower until smooth.
- Add the cilantro and mix. Add extra water to give a thick batter if needed.
- Heat one inch of peanut oil to 375⁰ F.
- Dip the cauliflower in the batter and fry about 5 pieces at a time for 6 minutes. Do not crowd the pan!
- Drain on a wire rack and keep warm in the oven.
- Serve with chutney or other dipping sauce. Makes about 40 fritters.