Cauliflower Fritters
Gobi Pakoras
(Serves 4)

Fritters
1/2 lb. cauliflower (grated)
1 potato (grated)
1/2 C besan (see sidebar)
1/2 tsp. salt
1 fresh green chili
pinch of green cardamom powder
1 large egg (beaten)
4 T ghee or more (see sidebar)
1 tsp. garam masala (see sidebar)—garnish
1 T fresh coriander/cilantro leaves (chopped)—garnish
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Sauce
1/2 cup ghee (see sidebar)  
1 large onion (finely chopped)
1 tsp. turmeric powder
1 tsp. red chili powder
1 tsp. ground coriander
2 cloves garlic (crushed)
1/2 tsp. fresh ginger (grated)
3 T tomato paste
3 T plain yogurt
1 1/4 C warm water
1/2 tsp. salt      

Dough: Place grated cauliflower and potato in saucepan large enough to hold a vegetable steamer, add water, cover and steam vegetables for 3-5 minutes till soft. Drain vegetables and mix with rice flour, salt, chili, cardamom, and egg to make dough. Break off small pieces. Roll into balls. Heat ghee in deep skillet over moderate heat. Fry the balls until golden brown. Remove and drain on paper towels.  

Sauce: heat ghee in saucepan. Fry onion over moderately low heat until golden. Stir in turmeric, chili, coriander, garlic, and ginger and blend thoroughly.  Gradually add tomato paste and yogurt. Stir continuously for 5 minutes until ghee separates from spices. Pour in water and salt. Bring to boil. Simmer 10 minutes. 

Assemble & Serve: bring sauce to a boil in a saucepan. Place the balls in sauce and cook 5 minutes over moderate heat. Turn into a bowl, garnish with coriander/cilantro leaves, and serve with toothpicks. You can also use a small chafing dish to keep the pakoras warm.

Tips & Glossary: India

Many of the ingredients used for Indian cooking probably aren’t in your spice shelf.  And you may find them only at specialty Indian stores.   So to avoid frustration, make a list of the items you need before trying out the recipes.

Toss any old, even unopened, spice jars because they’ve probably lost their distinctive flavors.  Put them on your shopping list.

Watch out for those chilies! Unless you love the real hot stuff, reduce the amount of chili called for in the recipe.

Asafoetida: a powdered spice related to the fennel family.

Basmati Rice: literally “Queen of fragrance." This rice, cultivated in India, is known for its delicate flavor and fragrance.

Besan: also known as “gram flour,” made of ground chana dal, like chickpeas, only smaller and lighter in color. 

Cardamom: related to the ginger family. Pods (green, brown, or black) are the best way to store cardamom. But high-quality ground is also available.  A rule of thumb: 10 pods = 1 1/2 tsp. ground.

Chili: any small hot pepper, as opposed to larger, milder bell peppers; widely used in Indian cuisine.

Coriander:   aka cilantro, Chinese, or Mexican parsley.  Both fresh leaves and dried ground seeds are used in Indian, Asian and Mexican cuisines.

Cumin: an aromatic, kin to parsley and carrot plant; an important ingredient in chili powder. Used especially in Indian curries. It has an earthy, peppery flavor.

Garam Masala: literally, “hot spice,” usually a mixture of cinnamon, cumin, cloves, nutmeg, and green cardamom seed or black cardamom pods.  Because it loses its flavor quickly try to buy it with whole spices and grind it when you need it.

Ghee: clarified butter.  Melt 1 lb. unsalted butter over low heat for 20 minutes (careful not to burn), remove from heat and skim away solids.  Strain through cheesecloth into a separate container and keep…forever.  It doesn’t need to be refrigerated.  If you buy commercial ghee, make sure it comes from real butter, not hydrogenated oils.

Saffron:  stigma from the crocus family; it’s the most expensive spice in the world. Buy saffron threads; before using them, steep in a little hot water for 10 minutes to release flavor.