Cauliflower Pakora is an all time favourite with the family after the Gobi Manchurian. Florets of Cauliflower are dipped in batter and deep fried to a golden brown. Great as appetizers or even as a side dish with Dal and rice, they are delicious!!!!
- 500 gms Cauliflower
- 200 gms Besan /Chickpea flour
- 100 gms rice flour
- 2 tsps chilly powder
- Hing as required
- 1/4 tsp ajwain / Carom seeds
- A few sprigs of coriander leaves
- Oil for frying the Pakora
Break the cauliflower into florets. Wash thoroughly and sprinkle a little salt on them. Mix well and keep aside. Mix Besan, rice flour, ajwain, chilly powder, hing, salt and the finely chopped coriander leaves. Add just enough water to make a thick but free flowing batter. Heat the oil. Dip the cauliflower florets in the batter and drop them into the oil. Deep fry till golden brown and crisp.
Copyright © 2017 by Vinaya Prabhu. All rights reserved.