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.