Cauliflower Pakoras

Yield: 30-40pieces





8 oz

240 g

Chickpea flour


Sift together into a bowl the chickpea flour, pepper, cayenne,

14 tsp

1 mL

Black pepper

cumin, turmeric, baking powder, and salt.

14 tsp

1 mL



Gradually stir in the water until the mixture has formed a thick

12 tsp

2 mL

Ground cumin

batter about the consistency of ketchup. You may not need all

14 tsp

1 mL


the water.

12 tsp

2 mL

Baking powder

12 tsp

2 mL


12 fl oz

360 mL


Per serving:

720 g

Cauliflower, trimmed


Divide the cauliflower into florets no bigger than 1 in. (2.5 cm) across.

Dip the florets into the batter and deep-fry at 360°F (180°F) until lightly browned and tender.

Calories, 50; Protein, 2 g; Fat, 3 g (49% cal.); Cholesterol, 0 mg; Carbohydrates, 5 g; Fiber, 1 g; Sodium, 45 mg.

Calories, 50; Protein, 2 g; Fat, 3 g (49% cal.); Cholesterol, 0 mg; Carbohydrates, 5 g; Fiber, 1 g; Sodium, 45 mg.


Other vegetables, such as peppers, onion rings, potatoes (thin slices), broccoli, eggplant, and okra, may be substituted for the cauliflower.

Cauliflower Pakoras


hors d'oeuvre appetizer butler-style service canapé

cocktail relish crudité

dip antipasto bruschetta tapa caviar amuse bouche


1. What is butler-style service? Describe at least five guidelines to keep in mind when planning butler-style service of hors d'oeuvres.

2. How can you avoid soggy canapé bases?

3. In order to use a ham salad recipe to make a ham spread, you may need to change the recipe slightly.What are three modifications you may need to make?

4. What is the difference between a fruit salad and a fruit cocktail?

5. What is the proper consistency or thickness for a dip?

6. List six or more items that might appear on a cold antipasto platter.

7. Describe how to prepare the simplest type of bruschetta.

8. Describe the best way to serve the best-quality caviar.


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