This is a generally standard recipe for pakoras or vegetable fritters from All Recipes, minus the garlic. I included the garlic from the recipe because “why not?” I’ll use garlic whenever possible.

I mentioned I would make these and post on my site to a gal on my Facebook page for “Raising Vegetarian Kids,” so here it is:

1 cup chickpea flour
1/2 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon chili powder
1/2 teaspoon garam masala
2 cloves garlic, crushed
3/4 cup water
1 quart oil for deep frying
1/2 head cauliflower florets
2 onions, sliced into rings

Directions

Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.
Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.
Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C).
Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.

I used a very small amount of oil to shallow-fry. Other vegetables can also be used, as desired. I used sweet potato. Try using eggplant slices and consider them for veggie burgers! I have even used the pakora batter for chili rellenos! They were crispy, like my husband and I like.

* Note: if you like spicy food, you could add more chili pepper or diced green chili to the batter

Source: Vegetable Pakoras (All Recipes)