Winters are here. The cold and breezy evenings call for something hot and crispy. Pakoras are always welcome and more so when it is rainy or for cold, chilly evenings. So I made gobhi/cauliflower pakoras the other day. They were delicious to say the least. This is a perfect starter and an amazing finger food and it can be made in a jiffy. I had it with my evening tea, so here is the recipe for you to enjoy... happy cooking...
I was able to save few pakoras for pic...
Ingredients:
Cauliflower florets - 12 - 15
For the batter:
Besan – 1 cup
Rice flour – 3 tsp
Ajwain – 1 tsp
Coriander leaves - 1 tsp
Turmeric powder – a pinch
Red chilli powder - 1 tsp
Baking soda – a pinch
Salt to taste
Method:
Mix all the ingredients with required water mentioned for the batter to prepare a medium thick batter. Keep aside.
In a vessel heat about 1/2 litre of water and add salt. Parboil cauliflower florets and keep aside.
Heat oil in a kadhai/pan on medium high. Dip the half boiled cauliflower florets in batter and gently drop from the sides of kadai into hot oil and deep fry until golden.
For the batter: Mix all the ingredients with required water mentioned for the batter to prepare a medium thick batter. Keep aside.
In a vessel heat about 1/2 litre of water and add salt. Parboil cauliflower florets and keep aside.
Heat oil in a kadhai/pan on medium high. Dip the half boiled cauliflower florets in batter and gently drop from the sides of kadai into hot oil and deep fry until golden. Remove to a paper towel. Serve hot with ketchup.
sending this recipe for WTML event @ Sahasra recipes & Gayathri's Cook spot
I was able to save few pakoras for pic...
Ingredients:
Cauliflower florets - 12 - 15
For the batter:
Besan – 1 cup
Rice flour – 3 tsp
Ajwain – 1 tsp
Coriander leaves - 1 tsp
Turmeric powder – a pinch
Red chilli powder - 1 tsp
Baking soda – a pinch
Salt to taste
Method:
Mix all the ingredients with required water mentioned for the batter to prepare a medium thick batter. Keep aside.
In a vessel heat about 1/2 litre of water and add salt. Parboil cauliflower florets and keep aside.
Heat oil in a kadhai/pan on medium high. Dip the half boiled cauliflower florets in batter and gently drop from the sides of kadai into hot oil and deep fry until golden.
For the batter: Mix all the ingredients with required water mentioned for the batter to prepare a medium thick batter. Keep aside.
In a vessel heat about 1/2 litre of water and add salt. Parboil cauliflower florets and keep aside.
Heat oil in a kadhai/pan on medium high. Dip the half boiled cauliflower florets in batter and gently drop from the sides of kadai into hot oil and deep fry until golden. Remove to a paper towel. Serve hot with ketchup.
sending this recipe for WTML event @ Sahasra recipes & Gayathri's Cook spot
