North-South-indian-Cauliflower-Pakoda-recipe

Cauliflower Pakoda (Gobi Pakoda)

Ingredients

Cauliflower - 1
Gram Flour (Besan/ Kadalai Maavu) - 1 cup
Rice Flour - 3/4 cup
Corn Flour - 3/4 cup
Salt - to taste
Red Chili Powder - 2 tsp
Cumin Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Asafoetida - 1/4 tsp
Oil - for deep frying

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Method

Cut the cauliflower into medium sized florets.
Boil the florets in salted water for just couple of minutes. Drain the water completely. This step is important to get rid of worms inside the cauliflower as well as for salt to get into the cauliflower.
Mix the flours, salt and the spices in a bowl. Sprinkle this spice powder over the boiled cauliflower florets.
The moisture from the cauliflower is sufficient to make the spice mix stick to the florets. If needed, just sprinkle few drops of extra water.
Heat the oil for deep frying. Take a spoonful of the cauliflower pakora mix and add it to the hot oil.
Fry till golden brown. Drain excess oil in a paper towel and serve hot with some ketchup.
Tips
If you love chatpatta street food style pakoras, sprinkle some chaat masala as soon as the pakoras come out of the hot oil.
If fried snacks are likely to upset your stomach, add some carom seeds (ajwain, omam) while making the pakoda batter.