from Globally Gluten-Free, by NFCA Director of Education Nancy Baker
This is the recipe for traditional Indian deep fry. A traditional pakora is often made of cauliflower and is served with a chutney. Children love it.
1½ cups of garbanzo bean flour (chickpea or gram)
2 teaspoon of vegetable oil
2 teaspoon of salt
1 cup water
1 to 3 hot green chiles, scraped & minced
¼ teaspoon of ginger
½ teaspoon of cumin
½ teaspoon of cilantro
1/3 teaspoon of baking powder
Vegetable oil for deep frying
Cauliflower to make 30 or 35 medium florets (or others vegetables: carrot, onion, mushroom, zucchini, potato
Combine chickpea flour, salt, vegetable oil, spices, and water. Mix until smooth and the consistency of heavy
cream. Set aside for 15 minutes then whisk and check for consistency – too thin and it will spatter, too thick and it will be too doughy. Adjust with a little more flour or a little more water if necessary. Finally, add the baking powder.
Coat florets with batter and carefully lower into hot oil. Fry until golden brown, turning to fry evenly. Carefully remove with slotted spoon and place on paper towels to drain.
Cranberry Orange Chutney
2 tablespoons vegetable oil
½ medium sized red onion, chopped
2 cloves pressed garlic
2 tablespoons peeled and chopped ginger
1 (12 ounce) bag of cranberries
1 (15 ounce) can mandarin oranges, drained
1 cup of packed light-brown sugar
1/3 cup of red-wine vinegar
½ teaspoon of salt
½ teaspoon of chile pepper
1 cinnamon stick
Zest and juice of one lemon
Heat oil over medium high heat. Add onion, garlic, and ginger. Cook for 2 minutes until softened. Add
cranberries, oranges, sugar, vinegar, chile, and cinnamon stick. Cook for about 13 minutes, stirring occasionally until cranberries are softened. Break up with back of a wooden spoon, or the quick insertion of an immersion
blender. Remove from heat, stir in lemon juice and zest. Cool. Remove cinnamon stick. Cover and chill.
Keep refrigerated up to 2 weeks.
This can be served with the Pakora above or pork or chicken.