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Ingredientes
- 1 c. Besan (chick pea flour)
- 1/2 c. Rice flour
- 1/2 tsp Baking pwdr
- 1 pch Cumin seeds
- 1 pch Paprika
- 1 pch Turmeric
- 1 pch Sugar
- 1/2 tsp Red chile flakes
- 1/2 tsp Salt
- 1 c. Water
- 1 Tbsp. Vegetable oil
- 1 lrg Cauliflower head Oil for deep-fat frying
Direcciones
- BATTER: Combine besan, rice flour, baking pwdr, cumin seeds, paprika, turmeric, sugar, chili & salt. Add in sufficient water to make a smooth paste. Add in 1 tb oil & beat for 2 min.
- FRITTERS: Trim cauliflower & divide into florets. Rinse in fresh, cool water. Cook in boiling salted water for 5 min. Drain & cold.
- Heat vegetable oil. Using tongs, dip one floret at a time into the batter & then into the warm oil. Fry in batches of 4 or possibly 5 till golden, about 5 or possibly 6 min. As they brown, drain on paper towels.
- VARIATION: Cut unpeeled eggplant into thin slices in place of the cauliflower.
- Pranati Sen Gupta, "The Art of Indian Cuisine"
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 758g | |
| Calories 857 | |
| Calories from Fat 186 | 22% |
| Total Fat 21.45g | 27% |
| Saturated Fat 2.06g | 8% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 1966mg | 82% |
| Potassium 1870mg | 53% |
| Total Carbs 135.89g | 36% |
| Dietary Fiber 20.4g | 68% |
| Sugars 19.08g | 13% |
| Protein 32.01g | 51% |
