Cauliflower Pakora Fritters With Cilantro Recipes

Steps:

• In a Dutch oven over medium-high heat, bring first 14 ingredients to a boil. Cook and stir until vegetables are tender, about 20 minutes. Remove from heat; cool slightly. Process in batches in a blender or food processor until smooth. Adjust consistency as desired with water or additional stock. Sprinkle with fresh cilantro. Serve hot, with lime wedges if desired., Freeze option: Before adding cilantro, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary. Sprinkle with cilantro. If desired, serve with lime wedges.

Steps:

• 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.