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1 cup besan flour (chickpea flour)
1/2 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp chili powder
1/2 tsp garam masala
1 tsp salt
1-2 cloves garlic
3/4 cup water
1/2 cauliflower, cut into florets
2 onions, peeled and sliced into rings
oil, for deep frying |
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Method :
Sift the flour
into a bowl; add the coriander, turmeric, chili powder, garam masala, salt
and garlic. Make a well in the centre and gradually add the water to form
a thick, smooth batter. Coat the vegetables in batter. Heat 3-4 cm oil in
a deep pan and cook the cauliflower and onions in batches for 4-5 minutes
or until golden. Drain on paper towels. Serve with mint sauces, if
desired.
Note : Small
pickling onions are good for making pakoras. You can also use thick slices
of eggplant or potato, or broccoli florets.
Serves 4
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