These cauliflower and onion fritters were a staple at my maternal household during the rains. Any type of Pakora/ bhajia was welcome, but this in particular was a favourite one. I relived those fond memories today as the rain beat incessantly against the French windows. Hot pakoras and a cup of masala chai…. absolute bliss!.
Ingredients:
A medium sized cauliflower broken into florets. (21 bite sized florets to be precise)
3 tbsps finely chopped onion
2 tbsps finely chopped green chillies
1/2 tsp Ajwain crushed gently
1 tsp asafoetida powder
2 tbsps finely chopped coriander leaves
1 tsp lemon juice
200 gms Besan/ chickpea flour
Salt
Oil to fry the pakora.
Method:
Soak the cauliflower florets for about ten minutes into water to which is added a teaspoon of salt. Drain. Wash well and pat dry.
Tip the Besan, chopped coriander leaves, onion, green chillies, ajwain, salt, lemon juice and asafoetida powder into a bowl. Add a little water at a time and prepare a lump free batter of dropping consistency. Mix thoroughly. Keep aside.
Heat the oil in a pan.Drop a blob of batter into the hot oil. If it rises to the surface immediately, lower heat. Coat about 7-8 florets with the prepared batter and drop them into the hot oil. Fry on a medium flame to a rich golden brown. Drain on a kitchen paper towel. Serve as is or with tomato ketchup.
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