- Chopped cauliflower into small pieces. Heat 4 cups water in a pot. We don’t need boiling water here. It has to be just hot. Clean the cauliflower florets and add them to the hot water. Let them rest for 1 to 2 minutes. You can also add some rock salt to get rid of the worms and pesticide residue. Add them to a colander, rinse them well under running water. Drain them to a colander.
- Flour to use.besan flour,all purpose flour,corn flour mix together the flour. Next sprinkle garam masala, chilli powder and ginger garlic paste all over evenly. Mix everything well. Cauliflower will begin to smell very good.
- Mix everything well to get a mixture like you see in the picture. Flour must coat the gobi well without any drippings. Adding more water at this stage may make the pakoda very oily and the frying time will increase. You can also add more flour at this stage if you feel there is not enough coating. Taste test and add more salt if needed. Mix well.
- Heat oil in a kadai on a medium heat. When the oil is hot, drop a small portion of the batter to check if the oil is hot. If the oil is hot enough, the dough rises after few seconds. Do not heat the oil until smoky hot.
- Gently drop each cauliflower floret separately to the hot oil. The oil will begin to bubble a lot as the florets are dropped. Adjust the flame as needed. Make sure it is medium and not high. Do not stir them for 1 to 2 mins. Later keep stirring in between to fry them evenly. When the cauliflower is fried well, bubbles reduce on their own. This is the right time to get them out of the oil. Also they turn golden & crisp.
- Serve cauliflower pakoda hot with a cup of tea or coffee.
Cauliflower fry
#myrecipe
By Neha Gupta
Mar, 29th
560
Servings
4 persons
Cook Time
30 minutes
Ingredients
7
- 9
Ingredients
- 1 small cauliflower
- 2 tbsp all purpose flour
- 2 tbsp corn starch
- 2 tbsp besan flour
- 2 tsp chilli powder
- 2 tsp ginger, garlic paste
- 1 tsp Garam masala powder
- Salt as taste
- Oil for deep frying
