- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Serving: 3 People
- Calories: 8369 kcal
- Carbohydrate Content: 115.33 g
- Cholesterol Content: 0 mg
- Fat Content: 881.35 g
- Fiber Content: 24.8 g
- Protein Content: 35.29 g
- Saturated Fat Content: 89.94 g
- Serving Size: 1
- Sodium Content: 2970 mg
- Sugar Content: 21.82 g
- Trans Fat Content: 235.589 g
The hot relishing Cauliflower Pakora is mouthwatering evening snack especially during the rainy season, when it combined with chutney and ketchup it is a heavenly pleasure for us. The taste of these pakoras and the crispiness of it in your mouth can make your day. The joy of having this crunching snack dish and it is the best joy through the rainy day to have such a snack dish. So I wonder how amazing it feels to eat it on this rainy day.
Ingredients of Cauliflower Pakora Recipe
- Medium Cauliflower - 1
- Oil for frying - 4 Cups
- To Make Batter
- Besan (chickpea Flour) - 1 Cup
- Rice Flour - ¼ Cup
- Red chili powder - 1 Teaspoon
- A pinch turmeric powder
- Ginger-garlic paste - 1 Teaspoon
- Garam masala powder - ¼ Teaspoon
- A pinch asafoetida
- Soda bi-carb - ¼ Teaspoon
- Salt - 1 Teaspoon
How to Make Cauliflower Pakora
Step 1: Take sufficient water in a deep pan and add some salt to it. Bring it to boil.
Step 2: Take cauliflower and rinse it well then chop it into medium sized flowerets.
Step 3: Add this cauliflower to boiling water and boil them for 2-3 minutes. Drain the excess water.
Step 4: Now, heat oil in a wok for frying.
Step 5: In a bowl, mix all the ingredients of batter and add a little water at a time and make a thick batter.
Step 6: Once all lumps dissolve, add two teaspoons of hot oil and whisk well to get a fluffy mixture.
Step 7: Now, deep each cauliflower flowerets into besan batter and dip fry this batter coated cauliflower in heated oil till evenly golden and crisp.
Step 8: Drain them and place them on a plate lined with paper towel.
Step 9: Sprinkle some chaat masala over the fried pakoras.
Step 10: Enjoy this cauliflower pakora with sips of masala cutting chai.