Friday, February 10, 2012

Cauliflower Pakora

3/4 cup garbanzo flour
1/4 rice flour
1 tsp fennel seeds, bruised with your fingers
1 onion, finely chopped
2 green onion, finely sliced
1/2 cup cilantro leaves, chopped
3 green chilies, finely chopped
1 Tbsp finely chopped ginger
1 sprig curry leaves, roughly chopped
1 tsp salt
1/4  tsp turmeric
a pinch of baking powder
1/2 cup water
1 medium Cauliflower


Cut  cauliflower into small florets.

Mix the spices and the other ingredients in a bowl and add the flour.  Add water to form a slightly thick batter. Adjust seasons.

Add the cauliflower florets and mix to coat batter.

Deep fry in oil that is heated to 375°.

Drain pakora on paper towels and serve pakora with cilantro chutney, tomato ketchup or tamarind chutney.