Cauliflower pakora / bajji. |
Ingredients:
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)
Method:
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!
Serving suggestions:
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.
5 comments:
Same pinch,i too made this today,thinking to post t'mrow.love it
Super crispy pakodas, even cauliflower pakodas are my favourite, feel like finishing that whole plate.
Isn't thattt Delicioussssssss
ahaaa...looks absolutely yummy!
yummy pakoras. looks so crisp and crunchy
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