Gobi Pakora
Spices:
1tsp. Coriander powder.
1tsp. Cumin powder.
1tsp. Turmeric powder.
½tsp. Chilli powder.
1 x 200ml. heaped cup Gram Flour (Chick-pea flour, sieved).
Salt.
Cauliflower Florets (par-boiled so that the stalks are still firm).
Method:
Boil some Cauliflower florets until half-cooked and the stalks are still firm enough to hold without crushing, drain well and allow to cool.
Combine the Spice powders, Gram Flour and a pinch of Salt in a large mixing bowl.
Keep adding small amounts of Water and beat until you have a really thick batter.
Hold a Cauliflower floret by the stalk and dip into the batter so that all but the part you are holding is coated in batter.
Carefully lower halfway into deep oil at around 175°C and let go of the stalk, fry until they are a rich golden colour.
Keep on kitchen paper to drain until you have made the whole batch.
Serve while still hot with Mango Chutney.
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