Cauliflower Pakora
GOBHI PAKORA
-Recipe from Yamuna mataji
North Indians frequently serve this luscious pakora selection at
wedding feasts. It adds a festive touch to almost any occasion, from
brunch to late-night supper. Unless the cauliflower flowerets are cut
very small, parboil or half-steam them before deep-frying. Make certain
that the pieces are thoroughly patted dry and room temperature before
batter-dipping. If you are making the batter by hand, rather than in a
food processor or blender, use ground coriander or fenugreek instead of
the whole seeds.
Preparation time (after assembling ingredients): 10 minutes
Cooking time: 30 minutes
Makes: 25 -35 pieces
1 ½ cups (135 g) sifted chick pea flour (sifted before measuring)
1 ½ teaspoons (7 ml) salt
2 teaspoons (10 ml) melted ghee or vegetable oil
2-4 hot green chilies, seeded and minced
1 inch (2.5 cm) piece of scraped, finely shredded or
minced fresh ginger root
1 teaspoon (5 ml) dry-roasted fenugreek seeds or
1 table spoon (15 ml) coriander chopped
2 table spoons (30 ml) coarsely chopped
Fresh fenugreek or coriander
About 9 table spoons (135 ml) cold water, or enough to make a medium-consistency batter
¼ - ½ teaspoon (1-2 ml) baking powder
ghee or vegetable oil for deep-frying
25-35 cauliflower flowerets, 1 ½ inches (4 cm) long and
½ inch (1.5 cm) thick, parboiled or half-steamed
1.
Combine the flour, salt, 2 teaspoons (10 ml) ghee or
vegetable oil, chilies, ginger, fenugreek or coriander seeds, fresh
herbs and 7 table spoons (105 ml) of cold water in a blender or a food
processor fitted with the metal blade. Cover and process until smooth.
(if you mix the batter by hand, substitute ground spices for the seeds
and work with a balloon whisk until smooth). Gradually add the
remaining water, or enough to make a batter the consistency of heavy
cream. Cover and set aside for 10-15 minutes.
2.
Again beat with an electric beater, wire whisk or your hand for
2-3 minutes to further lighten the batter. (Check the batter
consistency: if it is too thin, moist foods will spatter as they fry;
if it is too thick, they will not cook properly. Add flour or water as
necessary). Stir in the baking powder.
3. Heat 2 ½
-3 inches (6.5-7.5 cm) of fresh ghee or vegetable oil in a karai, wok
or deep-frying vessel until the temperature reaches 355 F (180 C). Dip
5 or 6 flowerets in the batter and, one at a time, carefully slip them
into the hot oil. The temperature will fall but should then be
maintained at between 345-355 F (173-180 C) throughout the frying. Fry
until the pakoras are golden brown, turning to brown evenly. Remove
with a slotted spoon and drain on paper towels. Serve immediately, or
keep warm, uncovered, in a preheated 250 F (120 C) oven until all of
the pakoras are fried, for up to ½ hour.