Greg's gobi pakora
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All images taken on Monday, 9 January 2017, thumbnails          All images taken on Monday, 9 January 2017, small
Diary entry for Monday, 9 January 2017 Complete exposure details



quantity       ingredient       step
100 g       bessan (chick pea) flour       1
150 ml       water       1
4 g       turmeric       1
1 g       chili powder       1
6 g       salt       1
500 g (about half)       cauliflower       2
      fat for deep frying       2


  1. Make a thick batter out of the bessan, water, turmeric, chili powder and salt. Leave to settle for at least an hour.
  2. Break the cauliflower into small flowerlets, dip in the batter and deep fry until the batter solidifies. Remove and place on a plate and allow to cool.
  3. Separate the cauliflower from the small bits of batter which will have appeared, and fry again for about 5 minutes until the batter browns a little and the cauliflower is cooked but not soft.

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