These crispy and yummy Cauliflower Pakoras are to die for. They are perfect as a tea-time snack or can be relished as appetizers with green chutney or tomato ketchup. You can also have them as a side dish with curd-rice, sambar-rice or a simple dal-chawal. So what are you waiting for? Get going and dish out these delectable treats by following a step by step pictorial recipe to prepare them.
- 1 small cauliflower, cut into florets, boiled al dente in salted water
- 1 cup besan (gram flour)
- 2 tbsp. rice flour
- pinch of baking soda
- salt to taste
- 1/4 tsp. turmeric powder
- 1/2 tsp. roasted cumin powder
- 1/2 tsp. nigella seeds (kalonji)
- 1 tsp. ginger, grated
- 1 green chili, chopped
- oil to deep fry
In a bowl, mix together besan and other ingredients (except cauliflower and oil). Add water to form a batter of pouring consistency.
Heat oil in a pan. Add 1 tbsp. of this hot oil into the batter and mix well. Dip the cauliflower florets, few at a time, in the batter and deep fry them to light golden in colour.
Drain on a kitchen towel and relish as a tea-time snack or as an appetizer with green chutney or tomato ketchup.
Cut cauliflower into florets.
Boil them till they are soft but al dente.
Drain & keep aside.
Mix besan, rice flour, ginger, green chilies, salt, turmeric powder, baking soda,
cumin powder & nigella seeds.
Add water & a tbsp. of hot oil. Mix well to form a batter.
Heat oil. Dip cauliflower florets in batter & deep fry to light golden.
Relish as a tea-time snack / appetizer with green chutney or tomato ketchup.
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