CAULIFLOWER PAKORA

CAULIFLOWER PAKORA

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Crispy Cauliflower Pakora pakora is a crunchy snack with a cup of tea. these crunchy and delicious pakora is a more flavourful Indian snack.pakora is the name for any kind of fritters which is quite popular in India. There are so many varieties of pakora, cauliflower pakora can be served as a snack, starter or even as a brunch.

simply its made with some fresh cauliflower florals, gram flour and spices.a thick batter is covered over the cauliflower florals and fried in hot oil. a quick snack for your guests and for your kids too.

Cauliflower Pakora

Crispy cauliflower pakora is a crunchy snack with a cup of tea. these crunchy and delicious pakora is a more flavourful Indian snack.pakora is the name for any kind of fritters which is quite popular in India.there are so many varieties of pakora, cauliflower pakora can be served as a snack, starter or even as a brunch.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Snack
Cuisine Indian
Servings 5 people

Ingredients
  

  • 350 gram cauliflower florals
  • 1/2 cup gram flour
  • 2 tbsp cornflour
  • 2 tsp rice flour
  • 1 onion sliced
  • 2 green chillies chopped
  • 2 sprigs curry leaves chopped
  • 1/4 tsp turmeric powder
  • 1 tsp chilli powder
  • salt to taste
  • 1/2 tsp ginger and garlic paste

Instructions
 

  • Cut the cauliflower into small-ish florets so they are wither bite-sized or slightly smaller. Wash and pat dry.
  • Mix all the ingredients together and water to make the batter. It should stick to the back of a spoon but not be so thick it doesn't run off at all.
  • Put the pieces of cauliflower into the batter and mix well so the pieces of cauliflower are well coated in the batter. Spoon bits into the gaps if needed.
  • Heat vegetable oil in a frying pan - around 1/3 in (1 cm) deep or a little more. Once it is warm at medium heat, take spoonfuls of the cauliflower and place in the pan (generally 1-2 pieces of cauliflower in each spoonful, depending on size).
  • Once the pakora has been cooking around 2-3 minutes and is going golden on the bottom, turn over with a slotted spoon and cook on the other side. Turn to any other side not yet cooked if needed. Once golden all over, remove from the pan with a slotted spoon to drain off excess oil then put on a paper towel to drain. Repeat with the rest of the batter.
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