Cauliflower and Onion Pakoras

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Ingredients:-

  1. Cauliflower florets – 2 cups ( a liitle smaller than bite size)
  2. Besan – 1.5 cup
  3. Rice flour – 3/4 cup
  4. Salt – 1 tsp. + 1/2 tsp.
  5. Cumin powder – 1/4 tsp
  6. Ajwain/ Ayamodakam – 1/4 tsp.
  7. Red chilly powder – 2 tsps.
  8. Ginger – 1 tsp., finely chopped
  9. Curryleaves – 2 tbsps., minced
  10. Onions –  1 cup, thinly sliced
  11. Greenchilly – 2 no.s, chopped
  12. Cilantro – 1/4 cup, chopped
  13. Fennel seeds/ Perinjeerakam – 1/2 tsp.
  14. Oil – 2 tbsps. + to deep fry

Method:-

  1. Put the cauliflower florets into previously boiling water. Add 1/2 tsp of turmeric powder & salt. Drain the water from the floret after 5 minutes. Keep them aside.
  2. Add 1/2 tsp. of salt to the thinly sliced onions & keep aside for 15 minutes. Squeeze & discard the water let out by the onions.
  3. Mix together the gram flour, rice flour, 1 tsp. of salt, cumin powder, red chilly powder, ajwain, onions, greenchillies, minced ginger, cilantro and minced curryleaves.
  4. Heat oil for deep frying the pakoras.
  5. Add 2 tbsps of hot oil to the besan mixture & mix.
  6. Add  3/4 cup of water to make a thick batter, add gobi florets & mix well to coat them with the batter.
  7. Take each floret & put into the hot oil. Deep fry on medium low heat till brown & crisp. Drain on kitchen towels.
  8. Serve hot with tomato ketchup / coriander mint chutney.
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