Cauliflower Pakora Recipe
Pakoras are a favorite snack for a rainy day. Out of the many different kinds, the cauliflower pakoras are one of the favorites. Serve them hot with tea!!
- Cauliflower florets - 1 & 1/4 cup
- Oil - For frying
- Chaat masala
- For the batter
- Gram flour - 1 & 1/2 cups
- OIl or sodium bicarbonate - OIl - 2 tbsp ; sodium bicarbonate - 1/4 tsp
- Salt - To taste
- Red chili powder - 2 tsp
- Carom seeds (ajwain) - 1/2 tbsp
For the batter:
- In a pot, mix gram flour, salt (add a little extra salt as the cauliflower has no salt in it), red chili powder, and carom seeds.
- Heat 2 tbsp oil and add to the gram flour (instead of hot oil you can also add 1/4 tsp sodium bicarbonate).
- Add water (about 1 & 1/4 cup) slowly to make a thick batter with no lumps.
- Whisk briskly in a circular motion for at least one minute. This will make the pakoras light.
For the cauliflower:
- Heat oil in a pan for frying the pakoras.
- Take one floret and dip it into the batter, so that the batter evenly coats it on all sides. (The coating should neither be too thick nor too thin. To test the consistency of the batter, dip the floret completely into the batter, pull out, and hold it vertically for a few seconds. As the batter runs down, it should leave a thin coat of it on the floret. If it runs down too fast exposing the floret inside, the batter is too thin. Thicken it by adding little gram flour. If the batter drips very slowly from the floret, and makes a very thick coat on it, it is too thick. In that case, make it thin by adding little water.)
- Immediately release it carefully into hot oil.
- Similarly add few more florets into the oil (3/4 at a time, depending on the size of your frying pan).
- Fry on medium heat, till golden brown in color.
- Remove on a paper towel.
- Repeat for the rest of the florets, frying them in batches.
- Sprinkle some chaat masala and serve hot 'Cauliflower Pakoras' with ketchup.