Description
Crispy and spiced cauliflower florets, coated in a flavorful batter and deep-fried to golden perfection. Perfect for a winter snack.
Ingredients
Units
Scale
- 250 gms cauliflower florets
- 1/4 tsp turmeric powder
- 1/2 tsp red chili powder
- 5 tbsp corn flour
- 2 tbsp rice flour
- 1.2 tbsp besan (gram flour)
- Salt to taste
- 1/2 to 3/4 cup water
- Oil for deep frying
- Chat masala for sprinkling (optional)
Instructions
- Wash the cauliflower florets thoroughly. Optionally, soak them in warm water for 2 minutes to ensure they are clean.
- In a mixing bowl, combine 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 5 tbsp corn flour, 2 tbsp rice flour, 1.2 tbsp besan, and salt to taste.
- Gradually add 1/2 to 3/4 cup water, a few tablespoons at a time, mixing until you achieve a light thick batter. The batter should coat the cauliflower without being too wet.
- Add the cauliflower florets to the batter and mix well until all florets are evenly coated.
- Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully add the batter-coated florets in batches.
- Fry the florets for about 4-5 minutes, turning occasionally, until they are golden brown and crispy.
- Remove the pakoras with a slotted spoon and drain on paper towels to remove excess oil.
- Sprinkle with chat masala if desired and serve hot with tea, coffee, or green chutney.
Notes
For a healthier version, you can bake the pakoras instead of deep frying. Serve immediately for the best texture. Experiment with other vegetables like paneer, mushroom, or broccoli using the same batter. Store leftovers in an airtight container and reheat in an oven to retain crispiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2
- Sodium: 300
- Fat: 6
- Carbohydrates: 20
- Fiber: 3
- Protein: 4
- Cholesterol: 0