Gobi Pakoda | Cauliflower Fritters

After making Sweet Corn Soup, there was about a small bit of Cauliflower left. Amma wanted to make some sabzi...but then Appa wanted to try Gobi Pakoda! The entire scenario he built up for these Pakodas was something like this - "Hey, today its become suddenly very cold right? May be this dip in temperature will last till Shivratri. Perfect weather to have some Bajji | Pakoda, right?"

Now that Amma's work was easier as to what to prepare, she set out to make these delicious Pakodas. In a matter of just 15 minutes tops, Appa was a content baby, relishing garma garam Gobi Pakoda along with Ginger Tea!

INGREDIENTS

3 tblsp Besan | Chickpea Flour
1 tblsp Rice Flour

200 gm Cauliflower, cut to small florets
1 tsp Saunf | Fennel Powder
1 tsp Dhania | Coriander Seeds, roughly crushed

1/2 tsp Red Chilli Powder

A Pinch Hing | Asafoetida Powder
Oil for frying
To taste Salt

METHOD

• In a mixing bowl add besan, rice flour,  red chilli powder, salt , saunf, dhania and hing. Adding water, little by little, make a thick batter, without any lumps. The consistency should be such that it coats the cauliflower well.
• In a deep kadhai, keep the oil for deep frying. Check if the oil is hot for frying the pakodas, by adding a drop of the pakoda batter. If it rises up immediately then the oil is ready for making bajjis. Reduce the flame to low.
• Add all the florets into the battter. Mix well. With the help of a spoon, take one floret and with another spoon gently slide it into the kadhai. Take care while placing the pakodas into the oil. You can put upto 7 to 8 pakodas at one go. This depends on the size of your kadhai.
• Slowly flip the pakodas to the other side and fry till they become golden brown.
• Transfer onto a tissue paper.
• Serve hot with Tomato Ketchup | Coriander Mint Chutney and garma garam Adrak wali chai!

Do try these and let us know!

We have used:

1. Madam Rice Flour

2. LG Hing Powder

3. Sundrop Heart Oil

4. Tata Salt Lite

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