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1 - cauliflower, broken into big florets
- garlic, chopped finely
1 inch piece - ginger, chopped finely
3 - green chillies, chopped finely
15 to 20 -
leaves, chopped finely
1 cup - plain flour
1 tbsp -
1 tbsp - gram flour
1 tbsp - cornflour
0.25 tsp - carom seeds
1 tsp - sesame seeds
0.25 tsp - chilli flakes
2 pinches -
1 tsp - mustard paste
1 - bread, crumbled finely
Salt to taste
How to Make Cauliflower Pakodas
Wash and drain florets and place on absorbent cloth to soak excess water.
Take them in a bowl and sprinkle garlic, ginger, chillies, salt, and mustard. Toss till all florets are well-coated.
Sprinkle corn flour, toss again, and keep for at least 15-20 minutes.
Make a batter with the rest of the ingredients, except oil. The batter should be thick enough to coat florets well.
Add salt and 1 tbsp oil to the batter and mix well.
Heat oil, dip each floret in batter and drop into hot oil.
Reduce heat to medium and fry to a crisp light golden colour.
Drain on absorbent kitchen paper.
Serve hot with ketchup or green chutney.
Bawarchi of the Week
Ramya is an ardent blogger who is known for her authentic Kannada recipes.