Cauliflower Pakoda
Cauliflower Pakoda ingredients (1 cup = 250 ml)
- 1 medium sized cauliflower (phool gobi)
- 2 cups gram flour (besan)
- ½ tablespoon ginger-garlic paste
- ½ teaspoon carom seeds (ajwain)
- ½ teaspoon red chili powder (lal mirch powder)
- ¼ teaspoon garam masala powder
- 1 pinch asafoetida powder (hing)
- 1 pinch turmeric powder (haldi)
- 1 pinch baking soda (or baking powder) – optional
- water – add as required to make a thick flowing batter
- oil for deep frying or shallow frying the pakoras
- rock salt or regular salt as required
- 1 teaspoon chaat masala to sprinkle from above
- ½ teaspoon lemon jucice to be sprinkled (optional)
- 1 or 2 tablespoon chopped coriander leaves for garnish (dhania patta)
how to make
boil enough water with salt.
break or chop the cauliflower in medium sized florets.
rinse them well and add them to the boiling water.
switch off the flame and let the cauliflower florets be immersed in the water for 10-12 minutes.
drain and then marinate the cauliflower with red chili powder, turmeric powder, ginger-garlic paste, garam masala powder. mix very well and keep aside for 8-10 minutes.
in another bowl, make a smooth batter with the besan/gram flour, asafoetida, baking soda or baking powder, salt and water.
next add carom seeds to the batter and mix well.
heat oil in a kadai or deep fryer.
take each marinated cauliflower and dip in the batter.
coat each floret with the batter and add these in the medium hot oil.
fry till the cauliflower fritters are crisp and golden evenly.
drain cauliflower pakoras on paper towels to remove excess oil.
serve the cauliflower pakoda hot or warm with any green chutney or sauce, sprinkled with chaat masala, lemon juice and chopped coriander leaves.
Source: www.vegrecipesofindia.com
- Description
Description
Cauliflower Pakoda ingredients (1 cup = 250 ml)
- 1 medium sized cauliflower (phool gobi)
- 2 cups gram flour (besan)
- ½ tablespoon ginger-garlic paste
- ½ teaspoon carom seeds (ajwain)
- ½ teaspoon red chili powder (lal mirch powder)
- ¼ teaspoon garam masala powder
- 1 pinch asafoetida powder (hing)
- 1 pinch turmeric powder (haldi)
- 1 pinch baking soda (or baking powder) – optional
- water – add as required to make a thick flowing batter
- oil for deep frying or shallow frying the pakoras
- rock salt or regular salt as required
- 1 teaspoon chaat masala to sprinkle from above
- ½ teaspoon lemon jucice to be sprinkled (optional)
- 1 or 2 tablespoon chopped coriander leaves for garnish (dhania patta)
how to make
boil enough water with salt.
break or chop the cauliflower in medium sized florets.
rinse them well and add them to the boiling water.
switch off the flame and let the cauliflower florets be immersed in the water for 10-12 minutes.
drain and then marinate the cauliflower with red chili powder, turmeric powder, ginger-garlic paste, garam masala powder. mix very well and keep aside for 8-10 minutes.
in another bowl, make a smooth batter with the besan/gram flour, asafoetida, baking soda or baking powder, salt and water.
next add carom seeds to the batter and mix well.
heat oil in a kadai or deep fryer.
take each marinated cauliflower and dip in the batter.
coat each floret with the batter and add these in the medium hot oil.
fry till the cauliflower fritters are crisp and golden evenly.
drain cauliflower pakoras on paper towels to remove excess oil.
serve the cauliflower pakoda hot or warm with any green chutney or sauce, sprinkled with chaat masala, lemon juice and chopped coriander leaves.
Source: www.vegrecipesofindia.com