Gobi Pakoras (cauliflower Fritters)

Batter
1 c Besan (chick pea flour)
1/2 c Rice flour
1/2 ts Baking powder
1 pn Cumin seeds
1 pn Paprika
1 pn Turmeric
1 pn Sugar
1/2 ts Red chile flakes
1/2 ts Salt
1 c Water
1 tb Vegetable oil

Fritter
1 lg Cauliflower head
Oil for deep-fat frying

BATTER: Combine besan, rice flour, baking powder, cumin seeds, paprika, turmeric, sugar, chili & salt. Add enough water to make a smooth paste. Add 1 tb oil & beat for 2 minutes.

FRITTERS: Trim cauliflower & divide into florets. Rinse in fresh, cold water. Cook in boiling salted water for 5 minutes. Drain & cool.

Heat vegetable oil. Using tongs, dip one floret at a time into the batter & then into the hot oil. Fry in batches of 4 or 5 until golden brown, about 5 or 6 minutes. As they brown, drain on paper towels.

VARIATION: Cut unpeeled eggplant into thin slices in place of the cauliflower.

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