Tofu and Nori Pakoras

1 cup chickpea flour**
1/2 cup water
1 tsp curry powder
1/2 tsp tumeric
Large handful of dried nori (not the pressed sheets sold for sushi -- they would get too mushy)
1/2 pound firm tofu (not Silken)
Oil for deep frying
sweet chili sauce for dipping

Preheat the oil for deep frying.

Mix the flour, water and seasonings in a wide shallow bowl. A few lumps are okay. Let the batter rest as you prepare the nori and tofu. Pressed tofu has a wonderfully cheesy texture when used here.**

Cut the tofu into large bite-size pieces. Break the nori into 2-inch long strips. Cover the tofu and nori completely in batter. With tongs, carefully place the pieces into the pre-heated fry oil (we love our Fry Daddy for this) and fry for 2-3 minutes or until pieces are uniformly golden, but not brown. Serve immediately with sweet chili sauce.

Excellent accompaniments: individual bowls of rice, side of pineapple chunks. Although pakora's are an Indian specialty, we love to eat these with wooden chopsticks.

Dessert recommendation: add bite-size pieces of barely ripe banana's and peeled apples to the besan batter. Fry only a minute and serve hot. Dust with a little powdered sugar for a sweeter treat.

*To press the the tofu, wrap it in a towel, place a cast iron skillet or several cans on top to weigh it down, and leave for 1/2 hour. **Chickpea flour. Find this in larger grocery stores in the Indian food section or your local Indian market. Chickpea flour goes by many names: besan flour, gram flour, cici flour, chana flour, and garbanzo bean flour.