Onion bhajis | Pakodas

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Cauliflower pakoras/pakodas

It’s been raining the whole day here and well a curving for these deep fried fitters was just obvious for tea time.  These are excellent to snack on or serve them as a starter with your favorite chutney.  I like it with mint-coconut chutney but today we just dipped them into some ketchup and Chili sauce.

The recipe is adapted from the cookbook every Indian. 

You need –

  • Cauliflower – 350 grams, cut into small florets
  • Gram flour – 130 grams
  • Corn flour – 2 teaspoons
  • Garam masala – 1/2 teaspoon
  • Turmeric powder – 1/4 teaspoon
  • Chili powder – 1/2 teaspoon (or as per your taste)
  • Coriander powder – 1 teaspoon
  • Baking soda – a good pinch
  • Vegetable oil – for deep frying
  • Salt to taste
  • water for making the batter

How to –

To make the batter , In a bowl mix together Gram flour, corn flour, Garam masala, turmeric powder, chili powder, coriander powder, banking soda and salt with enough water to make a thick batter. Set aside for 30 minutes. After 30 minutes, mix little more water  ( around 2 teaspoon) and beat well with a egg beater. The batter should be thick like a double cream.

Heat a deep frying pan with enough oil. Once the oil is hot (170 C), dip the cauliflower floret into the batter and coat well. Drop the florets into the hot oil and fry till golden brown and crispy. Make sure you don’t overcrowd the pan and fry in them in batches.

Once done remove from the oil and drain on kitchen paper. Serve hot with chutney or ketchup for your afternoon tea.