Title: Gobi pakoras (cauliflower fritters)
 Categories: Appetizers, Indian, Vegetables
      Yield: 1 Recipe
 
MMMMM---------------------------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

MMMMM--------------------------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.
  
  Pranati Sen Gupta, "The Art of Indian Cuisine"