Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. 1 cup Besan (chick pea flour)

  2. cup Rice flour

  3. teaspoon Baking powder

  4. 1 pinch Cumin seeds

  5. 1 pinch Paprika

  6. 1 pinch Turmeric

  7. 1 large Cauliflower head

  8. 1 pinch Sugar

  9. teaspoon Red chile flakes

  10. teaspoon Salt

  11. 1 cup Water

  12. 1 tablespoon Vegetable oil

  13. Oil for deep-fat frying

Instructions Jump to Ingredients ↑

  1. BATTER FRITTER 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.

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

  3. 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.

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

  5. Pranati Sen Gupta, "The Art of Indian Cuisine" Submitted By MARK SATTERLY On 10-08-95

Comments

882,796
Send feedback