By Krati Purwar
June 12, 2024
In monsoon, nothing tastes better than sitting with a hot plate for pakora and a hot cup of tea and enjoying the air. Here is the recipe for crispy cauliflower pakora that you will enjoy this rainy season.
½ teaspoon ginger garlic paste 1 medium-sized cauliflower ¼ teaspoon garam masala 2 cups gram flour 1 pinch turmeric powder ½ teaspoon red chilli powder ½ teaspoon carom seeds 2-3 pinches of baking soda 1 pinch asafoetida 1 teaspoon chaat masala 2 tablespoons coriander leaves ½ teaspoon lemon juice Salt to taste Oil for frying
In a pan, boil some water and add salt. Blanch medium-sized florets for at least 10 minutes.
After removing them from the water, marinate the florets using ginger-garlic paste, red chilli powder, garam masala powder, and turmeric powder.
Season besan with salt, asafoetida, salt, and baking soda. Add water to make the slurry.
Dip marinated florets into the besan mixture and coat each of them well.
In a kadhai with hot oil, drop the florets and fry them until crispy.
Take out the crispy cauliflower pakora, wipe off excess oil, and garnish the pieces with coriander leaves. Serve them with hot tea.