Last night I was at an internship potluck! What I love about potlucks is the diversity of dishes; we had everything from Hawaiian breadfruit dishes, to indian pakoras. Pakoras are a favorite in India. Your favorite vegetables are dipped in a spicy batter and deep fried to make fabulous fritters.
Ingredients:
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1 cup chickpea flour
1/2 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon chili powder
1/2 teaspoon garam masala
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2 cloves garlic, crushed
3/4 cup water
1 quart oil for deep frying
1/2 head cauliflower florets
2 onions, sliced into rings
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Directions:
| 1. | Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic. |
| 2. | Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter. |
| 3. | Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C). |
| 4. | Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels before serving. |
Serving Suggestion:
As shown in the photo above, this simple sauce can be a great dip. Just blend all ingredients together. |
For the yogurt sauce
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Prep Time: 15 Minutes
Cook Time: 10 Minutes
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Ready In: 25 Minutes
Servings: 6
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