Cauliflower Pakoda - South Indian Style

Name: Cauliflower Pakoda - South Indian Style
Cuisine: Indian
Ingredients: 300-350 gms Cauliflower (Cut into small florets); 2-3 Green Chillies (Slited into half & cut into small size) (Adjust as required); 1 1/4 tsp Ginger Garlic Paste; 1 1/2 tsp Ajwain (Carom Seeds); 1 tsp Red Chilli Powder; 1 tsp Garam Masala; 7 tbsp Besan (Gram Flour); 2 tbsp Rice Flour; 2 tbsp Corn Flour; Salt (As required); 1/4 tsp Turmeric Powder (or As required); 1/4 tsp Chaat Masala (or As required); Water (As required); Oil (For Deep Frying)-As required

Rosalyn John @rosalyn_kitchen227

#week3of5
#rosalyn_kitchen

Crunchy and delicious cauliflower pakoda made in South Indian Style for an evening snack. Best served hot with a cup of tea or coffee. To be consumed immediately because it looses its crunch when cooled down.

#week3of5
#rosalyn_kitchen

Rosalyn John @rosalyn_kitchen227

#week3of5
#rosalyn_kitchen

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Ingredients

300-350 gmsCauliflower (Cut into small florets)
2-3Green Chillies (Slited into half & cut into small size) (Adjust as required)
1 1/4 tspGinger Garlic Paste
1 1/2 tspAjwain (Carom Seeds)
1 tspRed Chilli Powder
1 tspGaram Masala
7 tbspBesan (Gram Flour)
2 tbspRice Flour
2 tbspCorn Flour
Salt (As required)
1/4 tspTurmeric Powder (or As required)
1/4 tspChaat Masala (or As required)
Water (As required)
Oil (For Deep Frying)-As required

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Steps

1

Add the cauliflower florets to salted water and leave for sometime. Drain the water and rinse them thoroughly. Drain in a colander.
2

Add them to a mixing bowl. Add ginger-garlic paste and green chillies.
3

Sprinkle red chilli powder, turmeric powder, carom seeds and garam masala. Mix well.
4

Add the gram flour.
5

Add the rice flour, corn flour and salt.
6

Sprinkle water and coat the cauliflower florets well with the flours. Use water as needed. Add chaat masala, if you prefer. Mix well.
7

Heat oil in a frying pan. When the oil is hot enough, add each batter coated floret and fry until golden on a medium heat. The bubbles in the pan reduce when the florets are fried well.
8

When done, remove on a kitchen paper to absorb the extra oil.
9

Serve cauliflower pakoda hot with a cup of tea or coffee.