Cauliflower Pakodas

Recipe by
Total Time:
1 hour
Serves:6
Rated : 4 Stars
4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try Healthy Eggless Home Made Doughnuts, Best Fresh Ginger Lemon honey Cookies, Easy Fresh Coconut Cookies (Eggless)

Rate This Recipe
4

Ingredients

  • 1 - cauliflower, broken into big florets
  • 4 Cloves - garlic, chopped finely
  • 1 inch piece - ginger, chopped finely
  • 3 - green chillies, chopped finely
  • 15 to 20 - Basil leaves, chopped finely
  • 1 cup - plain flour
  • 1 tbsp - Rice flour
  • 1 tbsp - gram flour
  • 1 tbsp - cornflour
  • 0.25 tsp - carom seeds
  • 1 tsp - sesame seeds
  • 0.25 tsp - chilli flakes
  • 2 pinches - Asafoetida powder
  • 1 tsp - mustard paste
  • 1 - bread, crumbled finely
  • Oil
  • 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.