Difference between revisions of "Cauliflower Pakora"
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[[Category:Chickpea flour Recipes]] | [[Category:Chickpea flour Recipes]] | ||
[[Category:Vegetarian appetizer Recipes]] | [[Category:Vegetarian appetizer Recipes]] | ||
[[Category:Yogurt Recipes]] | [[Category:Yogurt Recipes]] | ||
Revision as of 11:37, 31 March 2012
Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Gingham Estate in Fort Worth, Texas in 1992.
- Contributed by Catsrecipes Y-Group
Ingredients
- 2 pounds cauliflower cut into bite sized pieces
- ¼ cup yogurt
- 1 cup chickpea flour
- ¼ teaspoon baking powder
- ½ teaspoon cumin seed
- ¼ teaspoon red chili powder
- ¼ cup water
- 1 teaspoon salt
- oil for deep frying
Directions
- In a bowl mix all ingredients except cauliflower then dip cauliflower in the batter covering completely.
- Heat oil in a wok over medium heat and when hot add cauliflower pieces and fry cauliflower until brown.
- Remove and drain on paper towels.
