Cauliflower florets -1 cup
Besan / Gram flour - 3/4 cup
Salt to taste
Ajwain - 1/4 tsp
Red Chili powder - 1/2 tsp
Cashews as per taste
Red chili powder for sprinkling
How to make the cauliflower pakoras
Wash and cut the cauliflower as florets. Make a batter of besan with salt, ajwain by adding water just enough for dripping consistency.
Heat the oil for deep fry and gently drop in dipped cauliflower and cook on both sides.
Remove on to a kitchen towel, roast the cashews and curry leaves. Garnish them on the cauliflower pakodas, sprinkle red chili powder and toss before serving.