Rating: 4.5 stars
110 Ratings
  • 5 star values: 72
  • 4 star values: 31
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 1

These are very yummy, and if any of you have ever had Japanese tempura coated veggies, you'll love this recipe. It's similar, yet it is unique in it's taste. Serve with a chili sauce, mint yogurt sauce, or sweet and sour sauce. Try other vegetables for dipping, such as sweet potatoes, broccoli and asparagus.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.

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  • 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.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

217 calories; protein 4.6g; carbohydrates 15.9g; fat 15.9g; sodium 406.4mg. Full Nutrition
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