Instructions:

Yield: 1 recipe

Batter
1 cup Besan (chick pea flour)
1/2 cup Rice flour
1/2 tsp Baking powder
1 pinch Cumin seeds
1 pinch Paprika
1 pinch Turmeric
1 pinch Sugar
1/2 tsp Red chile flakes
1/2 tsp Salt
1 cup Water
1 tbsp Vegetable oil

Fritter
1 lg Cauliflower head
Oil for deep-fat frying

BATTER: Combine besan, rice flour, baking powder, cumin seeds, paprika, turmeric, sugar, chili & salt. Add enough water to make a smooth paste. Add 1 tbsp oil & beat for 2 minutes.

FRITTERS: Trim cauliflower & divide into florets. Rinse in fresh, cold water. Cook in boiling salted water for 5 minutes. Drain & cool.

Heat vegetable oil. Using tongs, dip one floret at a time into the batter & then into the hot oil. Fry in batches of 4 or 5 until golden brown, about 5 or 6 minutes. As they brown, drain on paper towels.

VARIATION: Cut unpeeled eggplant into thin slices in place of the cauliflower.