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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Gingham Estate in Fort Worth, Texas in 1992.
- Contributed by Catsrecipes Y-Group
- 2 pounds cauliflower cut into bite sized pieces
- ¼ cup yogurt
- 1 cup chickpea flour
- ¼ teaspoon baking powder
- ½ teaspoon cumin seed
- ¼ teaspoon red chili powder
- ¼ cup water
- 1 teaspoon salt
- oil for deep frying