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 method with pictures 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 the cauliflower into florets.
Boil them till they are soft but al dente.
Drain and keep aside.
In a bowl mix together besan, rice flour, ginger, green chilies, salt, turmeric powder, baking soda, cumin powder and nigella seeds.
Add water and a tbsp. of the hot oil and mix well to form a batter.
Heat oil in a pan. Dip the cauliflower florets, few at a time, in the batter and deep
fry them to light golden in colour.
Relish as a tea-time snack / appetizer with green chutney or tomato ketchup.