When I was a monk, one of the favorite things we looked forward to were the cauliflower pakoras at the weekly Sunday feast. Pakoras are a traditional part of North Indian cuisine and are deep fried battered vegetables, usually cauliflower, onions, peppers, or potatoes. The North America (non-veg) equivalent of pakoras are "Buffalo wings" and "KFC drumsticks". Recently, someone in the vegan community created a vegan version of buffalo wings and a vegan ranch dressing. But although it was a nice alternative it really cannot compare to a traditional pakora or a KFC drumstick. The recipe I am going to share here is not meant to be a fake meat version of KFC's drumstick but more of a KFC-version of a traditional pakora, and it is based on the actual KFC recipe. Enjoy!Prep: 10 minutesCook: 10 minutesMakes: 8 servings1 cups all-purpose flour1 cup chickpea (Garbanzo) flour 1/3 cup rice flour2/3 tablespoon salt1/2 tablespoon dried thyme leaves1/2 tablespoon dried basil leaves1/3 tablespoon dried oregano leaves1 tablespoon celery salt1 tablespoon ground black pepper1 tablespoon dried mustard powder2 tablespoons paprika1 tsp of coriander powder2 tablespoons turmeric1 tablespoon ground ginger3 tablespoons ground white pepper1/2 cup vegan yogurt1 Tbsp flax seed oilWater to make batterCut one whole cauliflower into florets with a long stem. Oil for deep frying1 Mix the flour in a bowl with all the herbs and spices; set aside.2 Mix the yogurt and flaxseed oil together in a separate bowl until combined.3. Add yogurt/oil mixture to flour and then while whisking, add enough water until you get a slow-running batter. 4. Cover and place batter in the fridge for 30 minutes to rest.5. Meanwhile, steam the cauliflowers for 2 minutes or until tender. Drain.6. Add oil to a large, deep saucepan or wok to reach a depth of 8cm. Heat to 170°C over high heat (when the oil is ready a cube of bread will turn golden in 20 seconds). Add cauliflower to the batter and stir to coat. Add half the cauliflower to the oil. Cook for 3 minutes or until crisp and golden. Use a slotted spoon to transfer the cauliflower to a plate lined with paper towel. Repeat with remaining cauliflower, reheating the oil between batches.7. Place the cauliflower in a serving bowl. Top with fresh coriander and season with salt. www.FoodYogi.org