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Gobhi Pakoras

Gobhi Pakoras

North Indian appetisers or snacks, pakoras are batter-fried vegetables or fish. The batter is usually made of chickpea flour known as besan that's mixed with water and a few select spices such as coriander and chilli.

bar Gobhi Pakoras

Picture by Werner Van Peppen

Serves 2-3

400g (14oz) cauliflower florets, cut into 2.5cm (I inch) pieces
200g (7oz) gram flour or besan
½ tsp coriander seeds, crushed
½ tsp ground cumin
½ tsp salt
½ tsp turmeric
½ tsp medium-hot chilli powder
pinch of baking powder
Oil for deep-frying


Wash the cauliflower thoroughly in salted cold water. Whisk the gram flour and 255ml (9fl oz) cold water with the coriander seeds, cumin, salt, turmeric, chilli powder, and baking powder together until it becomes a fairly smooth, runny paste.

Heat the oil in a fryer or wok to 180C/350F. To check that the oil is at the right temperature, carefully add a small droplet of batter to the oil. If the batter sizzles, the oil is ready. Tip the cauliflower florets into the batter, coat thoroughly then lift out with a slotted spoon and carefully immerse them in the oil. Fry for 3 minutes or until they are golden brown. Remove and drain on kitchen paper. Serve immediately with dhania ki chatni or pudina ki chatni (see page 77 of India with Passion).


(c) 2012

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