Serves: 20
Total Calories: 132

1 teaspoon Chaat Masala or store-bought
1 large head cauliflower (about 1 1/2 pounds), cut into 2-inch florets
1/2 teaspoon salt, or to taste
1/2 teaspoon , hot red pepper flake, , or to taste
1 1/2 recipe Basic Batter for Pakora Fritters
1 to 2 tablespoon garbanzo beans, flour
1/4 cup minced fresh cilantro, including soft stems
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
1/4 teaspoon Garam Masala
1/2 teaspoon coarsely ground ajwain seeds
1 1/2 to 2 cups peanut oil for deep-frying
1/4 cup mustard oil for deep-frying

1. Prepare the chaat masala. Place the cauliflower florets in a bowl and toss with salt and red pepper flakes. Set aside to let the flavors blend. Prepare the basic batter. Mix in the chickpea flour, cilantro, green chile peppers, garam masala, and ajwain seeds. Add the florets to the batter. Heat the oil and fry the florets as per directions in INFORMATION AND SPECIAL TECHNIQUES: __Frying Fritters (Pakorae Talna).

2. Let cool, then press each fritter between the palms of your hands to flatten. As you do this, the batter goating will break and reveal parts of the florets. Refry the dense florets in hot oil until the pakoras are lightly browned and crisp, 1 to 2 minutes. Drain on paper towels. Transfer all the fried pakoras to a serving platter, sprinkle the chaat masala on top, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 20
Total Calories: 132
Calories from Fat: 124

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