|Cauliflower pakora / bajji.|
Cauliflower - 1 (300 gm)
turmeric powder - 1/2 tsp
Besan flour (kadalai mavu) - 3/4 cup
rice flour - 2 tbsp
corn starch - 1 tsp (optional)
salt - to taste
red chilly powder - 1 tsp
hing (asafoetida)- 1/8 tsp
red food color - a pinch (optional but I didn't use)
garam masala - 1 tsp (optional)
oil - to deep fry (200 ml)
Wash the cauliflower and break it into medium size florets.
Bring few cups of water to boil with 1 tsp salt and turmeric powder.
Put the cauliflower pieces in boiling water and boil for only one minute.
Switch off, drain water completely. Keep aside.
In a separate bowl mix besan flour, rice flour, corn starch, salt, hing, red chilly powder with 1/4 cup water to a thick batter. The batter should be thick and should not be runny (otherwise the bajjis will absorb more oil). If there is more water , then add some more rice flour. Heat oil in a wok. As it gets smoky hot, reduce flame and keep in medium flame. Dip the semi-cooked cauliflower pieces in the batter and put in hot oil.
Flip and fry both sides. Drain oil and take out.
Cauliflower pakoda / bajji is ready!
Serve hot as snack along with hot coffee or tea during rainy / winter season.
Tomato ketchup / sauce is a nice side dish for this fry.
I usually make them for some weekend lunch along with sambar rice or curd rice.