Ease of Preparation: Easy
Yield: 3-4 servings
1 ½ cups (360 ml) frozen cauliflower
1 onion, thinly sliced
1 medium potato, thinly sliced
1 teaspoon (5 ml) salt
½ teaspoon (2.5 ml) cumin seeds
1 teaspoon (5 ml) garam masala
1 teaspoon (5 ml) curry powder
¼ cup (60 ml) chopped cilantro
2 ½ cups (600 ml) chickpea flour
1 cup (240 ml) water
Vegetable oil, for frying
Microwave cauliflower on high for 4-5 minutes, until heated through, but still firm.
Cut cauliflower into small pieces and add to bowl. Add onion and potato to bowl. Add salt, cumin seeds, garam masala, curry powder, and cilantro, and toss to coat.
Add chickpea flour to a separate bowl. Add water, stirring, until the mixture resembles pancake batter. Pour batter over vegetables and toss to coat.
Add vegetable oil to a large skillet until bottom is coated. Heat oil over medium-high heat, then add vegetables/clumps of mixture to skillet in batches and fry, turning once, until both sides are golden brown. Remove to a paper-towel lined plate.
Serve hot with Mint Chutney (See Recipe).