Categories: Sides

Ingredients

• 1 to 2 quarts vegetable oil for frying
• 1 cup chickpea flour
• 1 tsp salt
• 1/2 tsp chili powder
• 1/2 tsp garam masala
• 1/2 tsp ground coriander
• 1/2 tsp turmeric
• 2 garlic cloves, crushed
• 3/4 cup water
• 3 cups cauliflower florets
• 2 onions, sliced into rings

Directions

1. Pour enough oil into a large, heavy saucepan to cover pakoras. Heat until an instant-read thermometer registers 375.

2. Meanwhile, stir together flour, salt, chili powder, garam masala, coriander, turmeric, and garlic into a bowl. Make a well in center of mixture; gradually pour water into it. Stir whole mixture until a thick, smooth batter forms. Stir in cauliflower and onions until coated.

3. Fry in batches until golden brown, 4-5 minutes per batch. Transfer to a paper towel-lined plate to drain.

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