Besan Batter

In recent posting, Elizabeth described the delights of Indian pakoras. These are vegetables dipped in a chick pea flour (besan) and water batter (about 1:1) with a pinch of salt and pepper and then shallow fried. To try this out I coated pieces of cauliflower and blackberries and fried them in canola oil for about 5 minutes. They were mildly crunchy on the outside; the sweet berries went really well with the savoury cauliflower. I guess the only mildly difficult part of this dish is finding besan.