Cauliflower Chilli Pakoda
Cauliflower Chilli Pakoda is yet another way of making pakoda that is everybody's favorite.
Ingredients
For the Marination
- 2 cups Cauliflower Florets
- Salt to taste
- 1/4 cup Corn Flour
- 1 tsp Red Chilli powder
- 1 tsp Ginger Garlic paste
- 1/2 tsp Cumin Powder
- A Pinch Turmeric powder
Other Ingredients
- 1 cup Besan / Gram Flour
- Handful Curry leaves
- 3 to 4 Green Chillies
- Pepper Powder to Taste
- Cooking Oil for deep frying
Instructions
- Clean and wash the cauliflower.
- Cut into small sized florets. Blanch it in salted hot water.
- Keep it covered for 15 mins and then drain it.
- Transfer to a bowl, add corn flour and all the other ingredients.
- Mix well and marinate for 30 mins in fridge.
- Just before making the pakoda, add the besan and mix well.
- Sprinkle water if needed. This has to be almost dry coated.
- Heat oil in a kadai and when hot, gently drop in the cauliflower.
- Turn and cook the cauliflower on all sides.
- Drain to a kitchen towel. Continue frying in batches.
- Then deep fry the curry leaves and chilies.
- Transfer to the fried pakodas.
- Sprinkle salt and pepper and toss for even coating.
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