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Here's a nice explanation of how to make pakora. They need not be
cauliflower but can be based on a variety of vegetables. Don Wiss.
 
Posted by [log in to unmask] (Amanda) to rec.food.cooking, 29 Nov 1996:
Subj:  Cauliflower Pakora
Date:  94-09-05 08:48:51 EST
From:  Mrarchway
 
Cauliflower Pakora (Gobhi Pakora)
 
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Ingredients:
1,5 cups garbanzo flour (chickpea)
salt
2 tsp. ghee, melted, or vegetable oil
1" piece of finely minced fresh ginger root
1 to 3 hot green chiles, scraped & minced
1 tsp. dry-roasted fenugreek seeds or 1 Tbs. coriander seeds
2 tbs. coarse-chopped fresh fenugreek or cilantro
about 1/2 cup water
1/3 tsp. baking powder
vegetable oil or ghee for deep frying
cauliflower to make 30 or 35 medium florets
 
Combine chickpea flour, salt, 2 tsp. of softened ghee (or veg. oil), ginger,
chilies, fenugreek seed (or coriander seed), fresh fenugreek (or cilantro),
and 1/3 cup water. Place in food processor fitted with metal blade, cover
and process until smooth. If needed, add a little more water; batter should
be like very heavy cream. Set aside for 15 minutes.
 
Now beat by hand with a wire whisk for 2 minutes and check for consistency -
too thin and it will spatter, too thick and the vegetables won't cook well.
Adjust with a little more flour or a little more water. Finally, whisk in
the baking powder.
 
In a wok or deep fryer, heat about 3" of oil or ghee to 350 F. Working with
a half dozen at a time, coat florets with batter and carefully lower into
hot oil. Oil temperature should not be allowed to drop too much during
frying. Fry until golden brown, turning to fry evenly. Carefully remove with
slotted spoon and place on paper towels to drain.
 
You can keep these warm in a pre-heated slow oven (200 to 250 F.) while you
fry them all and prepare a serving platter.
 
Based on a Yamuna Devi recipe