It is very popular and tasty deep fried snack served
with tea or coffee. Adding jeera makes pakora gives an extra kick and
taste. I have added omam, it helps indigestion. My son likes to have lot
pakoras…
Cauliflower – 1 (Medium)
Besan / Chick Pea flour/ Gram Fl our – 2 cups
Rice Flour – 1/2 cup
Cumin Seeds – 2 tsp
Hing – 1 tsp
Caram Seeds – 1 tsp
Chilli Powder – 1 ½ tsp
Oil for deep fry
Salt to taste
Method
In a medium bowl, add besan, rice flour, chilli powder, hing, and carom seeds, salt with water. Then mix it well.
To avoid lump, you can grind it everything together in a mixer grinder. This batter should be too thin or thick. It should be in right consistency.
Wash and Clean cauliflower florets and let it be for 15 minutes in hot water.
Then take it out and dip the gobi pieces in mixture, so that it gets the coating on all sides.
Heat oil in a pan, when its hot deep fry this gobi pieces and transferred into serving bowl.
You could use paper towel to remove excess oil from this gobi pakora. The hot cauliflower pakora is ready to serve.
No comments:
Post a Comment