Gobhi Pakora | Cauliflower bhajji | Cauliflower fritters

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

Gobhi Paratha

Married into a Punjabi household, I started making or even eating parathas for breakfast only after marriage. So credit for this recipe goes to my MIL. Here are a few handy tips that you can use when making this. Wash and cut cauliflorets and wrap it in a kitchen towel for atleast half hour. This way when you grate the florets there wont be any extra moisture.
Happy Cooking.

Ingredients:

For dough:

Wheat flour – 2 cups
Salt as required
Water as required

For stuffing:

Cauliflower – 1 ½ cup(grated)
Onion – 1 medium
Red chilli powder – 1 tsp
Carom seeds(Ajwain) – 1 tsp
Salt as required
Ghee for cooking

Method:

Mix all the ingredients for stuffing

Divide the dough into four portions

Place 1 1/2 tbsp of the stuffing into
the rolled chapati

Close the stuffing by pulling the sides

Heat a pan and drizzle a little ghee and
place the paratha to cook

Flip and cook on both sides for 2 minutes

Mix all the ingredients for dough and rest it for half hour.
For the stuffing mix all the ingredients except onions and salt. Now this is because when you add onions and salt, it sweats and releases water hence making the stuff sloppy. So mix onions and salt just before you make the parathas. 
Divide the dough into four portions. Roll it with rolling pin and flat it out a little. Put 1 ½ tbsp. of the stuffing and close it and roll it again. Now be very careful while rolling. Do not apply a lot of pressure as the stuffing can come out. 
Heat a pan (tawa) and drizzle a little bit of ghee and allow it to heat up on medium heat.
Place the paratha on the pan and smear a little ghee on top
Allow it to cook on the underside and then flip and cook.
Cook approximately 2 minutes on medium heat on both sides.
Remove from the pan and serve hot with curd and pickle.

http://nandooskitchen.blogspot.in/2013/09/healthy-breakfast.html