|1 medium size cauliflower (cut into flowerets)|
|1 ½ cup garbanzo-bean flour|
|½ to ¾ cup water|
|1 teaspoon salt|
|1 teaspoon cumin powder|
|1 tablespoon coriander powder|
|pinch of cayenne|
|pinch of hing|
|½ teaspoon turmeric|
|1 teaspoon garam masala|
|ghee for deep frying|
|In bowl combine flour and spices. Add water until it becomes a medium-thick pancake batter.|
Heat ghee in wok until it is very hot.
Dip cauliflower pieces in batter. Put pieces in hot ghee. They will first sink to the bottom of the wok and then rise. Fry for 5 minutes and then stir occasionally until they are a dark golden brown (about 15 minutes).
Serve with tomato chutney. This recipe can also be used with potato, eggplant, or zucchini pieces.