• Sifted chick pea flour (sifted before measuring) – 1 ½ cups (135 g)
  • Salt – 1 ½ teaspoons (7 ml)
  • Melted ghee or vegetable oil – 2 teaspoons (10 ml)
  • Hot green chilies, seeded and minced – 2-4
  • Piece of scraped, finely shredded or minced fresh ginger root – 1 inch (2.5 cm)
  • Dry-roasted fenugreek seeds or 1 table spoon (15 ml) coriander chopped – 1 teaspoon (5 ml)
  • Coarsely chopped – 2 table spoons (30 ml)
  • Fresh fenugreek or coriander
  • Cold water, or enough to make a medium-consistency batter – About 9 table spoons (135 ml)
  • Baking powder – ¼ – ½ teaspoon (1-2 ml)
  • Ghee or vegetable oil for deep-frying
  • Cauliflower flowerets, 1 ½ inches (4 cm) long and ½ inch (1.5 cm) thick, parboiled or half-steamed – 25-35


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.

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.

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

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