The crunchy and mouthwatering deep fried Golden brown Cauliflower Pakoras are ideal time snack and starters. They are marinated with spices, curd and herbs to give absolute delicious taste.
CLICK HERE TO SEE THE RECIPE OF VEGETABLE CUTLET, YAM PAKORAS, BREAD MANCHURIAN
Pre time: 15 mins
Cooking time: 20 mins
Serves: 6
Ingredinets for making Masala Cauliflower Pakoras:
Cauliflower florets taken from a normal size Cauliflower
Besan flour 3 tb spoons
Corn flour 3 tb spoons
Whole wheat flour 3 tb spoons
Garam masala powder 1/2 tea spoon
Ginger garlic paste 2 tea spoons
Salt to taste
Curd 3 tb spoons
Kashmiri chilli powder 2 tea spoons
Finely chopped cilantro and mint leaves 2 tb spoons
Oil for deep frying
Note: One day while making this pakoras, since there was no stock of maida (All purpose four) in my shelf, i tried with whole wheat flour. It came out very well and crispy. From then i started substituting wheat flour for maida.
How to make Masala Cauliflower Pakoras?
Heat generous amount of water with a pinch of salt and turmeric powder. Once they start boiling well switch off the stove.
Put the florets into the hot water and allow them to be in water for 5 minutes.
Then drain the water out by straining the veggies in a strainer.
Transfer them to a broad bowl.
Except oil add all other mentioned items under ingredients to the cauliflower and mix well enabling them to marinate well. Keep them aside for 20 minutes.
If you feel the stuff is very dry add some more curd or if you feel it is wet add more corn flour.
Heat oil in a pan and deep fry the stuff in handful lots to golden brown.
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