Crispy fried cauliflower (not quite Pakoras)

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Time taken: 30 minutes

Number of servings: 2

We all know cauliflower. We all also know about cauliflower pakoras, the quintessential Indian street food. What I am putting up today is a variation on the classical pakoras. Its more cauliflower and less dough and more crispy, less soggy. Find out why!

What you need to have:

1. Flowerets  – 2 Cups

2. Chick pea At ta – 2 Tablespoons

3. Rice At ta – 2 Teaspoons

4. Turmeric powder – 1/2 Teaspoon

5. Cumin seeds – 1/4 Teaspoon

6. Asafoetida powder – 1/2 Teaspoon

7. Green chili – 1

8. Ginger – 1/2″ piece

9. Chopped Cilantro – 2 Teaspoons

10. Mint greens – 10 Leaves

11. Bilimbi – 1(small optional)

12. Salt – To taste

13.  Cooking oil (raw)  – 2 Teaspoons                                                                                                                   

Ingredients of Crispy Cauliflower

What you do with what you have:

1.  Chop Cauliflower into flowerets and soak it in salt water for about 10 minutes. Drain water and transfer it to a bowl.

2. Grind green chilli, bilimbi, cilantro, mint leaves in the grinder to a fine paste without adding water. You may consider adding water if the ground paste is extremely viscous and not free flowing, but water is generally better avoided. Add this ground mix to the above flowerets.

Ground masala ,cumin, Turmeric powder added

3. Now add cumin, turmeric powder, asafoetida powder,  chickpea atta, rice atta, salt and cooking oil to the above and mix well.

Chick pea and Rice atta, cooking oil & salt being added

                                      Flowerets mixed & ready to fry

Masala quoted flowerets being fried in oil

4. Place a skillet with 1 cup of cooking oil in it on medium flame. On heating, just fry the masala mixed flowerets in oil till crispy. Repeat the same process for the remaining flowerets too. Enjoy with a cup of tea.

                                      Ready to serve crispy fried Cauliflower

Time taken: 30 minutes

Number of servings: 2

Good to remember:

1. Cut cauliflower into small flowerets to be convinient to coat the masala.

2. Adding red chili powder will change the colour of the finished product and also the flavour.

3. Mint leaves are an option, I would say add them unless you hate them.

4. Sprinkling the atta helps fried florets remain crisp rather than veggie soggy.

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4 thoughts on “Crispy fried cauliflower (not quite Pakoras)

    Priya said:
    September 10, 2012 at 3:13 pm

    Feel like munching some,excellent fried cauliflowers.

      prathibalrao responded:
      September 12, 2012 at 6:39 am

      HI Priya,

      It will remain crispy even when cooled is the special feature of this snack!!!!!!!!!!!!

    Shubha said:
    February 25, 2014 at 8:22 pm

    Excellent recipe Pratibha akka. Just made it for dinner.Added some fried curry leaves on top. Thank you.

      prathibalrao responded:
      February 26, 2014 at 3:50 pm

      Hi Shubha,

      Thanx a lot for your complementary reply and encouragement too!!!!

      On Tue, Feb 25, 2014 at 8:22 PM, The Indian Food Court wrote:

      >

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