Cauliflower Pakoda

Ingredients

• 1Cauliflower, medium head
• 1/2 cupBesan (gram flour)
• 1/4 cupRice flour
• 1/4 tspTurmeric powder
• 1 1/2 tspRed chilli powder
• 1 tspKashmiri chilli powder
• 1 tspCoriander powder
• 1/2 tspGaram masala
• 1/4 tspAsafoetida (hing)
• 1 tspGinger garlic paste
• 1Green chilli, chopped
• 8Curry leaves, chopped
• 2 tbspCoriander leaves, chopped
• 1 smallOnion, finely chopped
• 1/2 tspSalt
• 1/4 tspBaking soda
• as neededWater
• as neededOil, for deep frying

Method

1. 1

   Break the cauliflower into bite-sized florets. Soak in hot salted water for 2 minutes, then drain well — this kills any insects and parboils slightly.

2. 2

   In a bowl mix besan, rice flour, all dry spices, hing and salt.

3. 3

   Add ginger garlic paste, chopped green chilli, curry leaves, coriander leaves and onion. Mix.

4. 4

   Add water a little at a time and whisk into a thick coating batter. Stir in baking soda last.

5. 5

   Drop the drained florets into the batter and toss until each piece is well coated.

6. 6

   Heat oil to 170°C. Slide florets in one by one, frying in batches without crowding. Cook 3-4 minutes until deep golden and crisp.

7. 7

   Drain on paper and serve immediately with green chutney or ketchup.