Pakora

Make massala by mixing dry ingredients together in a cup. Break cauliflower into large thumb-sized chunks. In 1 qt. of water add turmeric. Boil cauliflower in the turmeric water until tender, but NOT mushy. Drain and allow to cool. In a separate bowl, mix together chick-pea flour, baking soda, salt, and massala. Add enough water to make a thick batter. Beat batter for two minutes. Heat 2 qts. oil in large heavy pot or deep fryer until smoking. Dip pieces of cauliflower into batter, coating them completely. Allow excess batter to drip off. Carefully and gently place these in the hot oil and turn to cook all around. Pakora is done when it is hard. Hardness may be tested by tapping one to see if it is firm. Remove to drain on paper towel. Makes about 40-50.