Cauliflower pakoras

This Indian dish makes a great appetizer or part of a larger meal. See below for a variant using onion.

3/4 c besan (chick pea flour)
1/4 c rice flour
1 tsp garam masala
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp cayenne pepper
appx 1 c water
appx 2 c raw cauliflower broken into bite-sized pieces
Peanut or other oil for deep frying

Mix the first 6 ingredients and enough water to create a batter that is the consistency of heavy cream or perhaps a little thicker. Mix with the cauliflower making sure each piece is completely coated. Heat oil to 350f and drop pieces individually into the oil, making sure they don’t stick together. Fry until deep golden brown, 2-3 minutes. Drain and serve with tamarind and other chutneys.

Onion pakoras: Make the pakora batter from cauliflower pakoras (above) but make it a bit thicker. Add 1-1/2c chopped raw onions for each cup of batter. Use 2 spoons to drop 2 TB sized dollops into 350f oil. Fry until golden brown.

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