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CAULIFLOWER PAKORA (Gobhi Pakora)
From our Origins Unknown Collection

1.5 cups garbanzo flour (chickpea) [1]
2 tsp. vegetable oil
1 to 3 hot green chiles, scraped & minced
1" piece of finely minced fresh ginger root
2 Tbs. coarse-chopped fresh fenugreek -or- fenugreek [2]
1 tsp. dry-roasted fenugreek seeds -or- 1 Tbs. coriander seeds
about 1/2 cup water
1/3 tsp. baking powder
vegetable oil for deep frying
cauliflower to make 30 or 35 medium florets [3]

[1] I find this at the health food store or co-op.
[2] Fenugreek seeds aren't hard to find, but fresh is.. Coriander seeds are common; the fresh is sold in America as "cilantro."
[3] Parboil or 'half steam' the florets unless they are very small.

Combine chickpea flour, salt, 2 tsp. vegetable oil, ginger, chilies, fenugreek seed (or coriander seed), fresh fenugreek (or cilantro), and 1/3 cup water. Place in food processor fitted with metal blade, cover and process until smooth. If needed, add a little more water; batter should be like very heavy cream. Set aside for 15 minutes. Now beat by hand with a wire whisk for 2 and check for consistency - too thin and it will spatter, too thick and the vegetables won't cook well. Adjust with a little more flour or a little more water. Finally, whisk in the baking powder.

In a wok or deep fryer, heat about 3" of oil to 350 F. Working with a half dozen at a time, coat florets with batter and carefully lower into hot oil. Oil temperature should not be allowed to drop too much during frying. Fry until golden brown, turning to fry evenly. Carefully remove with slotted spoon and place on paper towels to drain. Warm in a pre-heated slow oven (200 to 250 F.) while you fry them all and prepare a serving platter.

Serves 6-7.

 

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Last updated: 11-Apr-1999 12:36 PM