Cauliflower Pakoda | Cauliflower Pakora Recipe

I generally don’t prefer to spend time on doing snacks. I prefer to avoid recipes which are deep fried for health concerns. Just to avoid making all this bajjis and bondas, I don’t even have a rack for besan in my kitchen. But now am pushed to get a packet of besan to make use of the frozen cauliflower-broccoli packet which is sleeping in my refrigerator for a long period. TH doesn’t like cauliflowers and broccoli even if it is cooked to perfection. I wanted to make him eat those and the climate which is raining here for almost a week insisted me to cook a pakoda/pakora (which ever u call)…

Who will not like to have a delicious, hot and spicy cauliflower pakoda with a cup of cardamom tea in this chill and rainy climate? Try this out and let me know the comments … 

Preparation time: 5 minutes

Cooking time: 10-15 minutes

Serves: 4-5

Ingredients:

1 cauliflower-medium

½ cup besan/chick pea flour

2tbsp rice flour

1tsp all purpose flour

Salt (as needed)

1 ½ tsp Chilli powder

½ tsp chat masala (optional)

Water

Oil (for deep frying)

How to make it:

• Cut the cauliflower into small florets. Wash with clean running water.
• Keep the florets in hot water along with turmeric powder and salt for about 10-15 minutes. This helps to get rid of the dirt inside the florets.
• Drain the water completely and set aside.
• In a mixing bowl, mix all the flours with salt and chilli powder. Make a paste of it by gently adding the water to it. Adding chat masala is optional.
•  Coat the cauliflower florets into the paste. Coat evenly.
• Heat oil in a kadai/wok and add the coated florets into the hot oil.

• Fry till it turns golden brown. Drain the excess oil.

• Serve hot with any chutney of choice or simply tomato ketchup compliments well.

PS:

I used few broccoli florets along with the cauliflower. For broccoli, just blanch the florets in hot and cold water and follow the rest steps. Both tasted good.

Notes: 

1. Make sure the oil is really very hot. Else, there is chance for the florets to absorb lots of oil inside.
2. Keep the flame in medium-high while deep frying. Don't reduce the flame in-between.
3. Do the deep frying step just before serving, or else it will become soggy.