Cauliflower Pakora

Ingredients:

Cauliflower - 1 big

Gram Flour - 3 tbsp

Red Chilli Powder - 2 tsp

Salt to taste

Amchoor - 1 tsp

Coriander Powder - 2 tsp

Garam Masala - 1 tsp

Green Chillies - 2 to 3

Oil for frying

Method:

Wash and chop cauliflower into florets in a big shallow bowl. Add 1 tsp salt, 1 tsp red chilli powder, 1/2 tsp garam masala, 1/2 tsp amchoor, 1 tsp coriander powder and mix well. Add besan flour, 1/2 salt, 1 tsp red chilly powder, 1/2 tsp garam masala, 1/2 tsp amchoor, 1 tsp coriander powder, chopped green chillies and mix well with water and make a thick paste, with very less water. The paste should be thick enough that it coats all over the cauliflower. 

Heat oil. When hot turn the flame to medium. Dip each and every floret of cauliflower in the besan flour mixture till the whole floret is covered with the besan mixture. Fry in oil till it becomes golden brown. At one point of time, about 6 to 8 florets of cauliflower can be fried. Repeat the same with all the florets. 

Serve hot with Tomato sauce and coriander sauce. 

Note: If the paste is not thick, the pakoras will not be crisp enough.

Simple and Easy Pakora

Ingredients:

Gram flour - 1 cup

Rice Flour - 1/2 cup

Ghee - 1 tbsp

Green Chilly - 2 nos

Red Chilly Powder - 1/2 tbsp(optional)

Salt to taste

Water - 1/2 cup

Curry Leaves - 1/2 cup (finely chopped)

Coriander Leaves - 1/2 cup (finely chopped)

Oil - for deep frying.

Method:

Chop green chillies finely. Mix besan flour and rice flour thoroughly. Add salt, curry leaves, coriander leaves, green chilly, red chilly powder, ghee and mix well. Add water slowly to make thich dough. It should not be of batter consistency. 

Heat oil in a shallow pan and when hot reduce the flame to medium. Take the dough in hand and put pieces into the oil. (no need to make the dough into perfect ball before frying). At one time depending upon the size of the pan about 6 to 8 nos can be fried. Keep turning the pieces till they turn golden brown. (Do not let it turn dark brown, for the taste of the pakoras might get altered). Drain the pakoras in kitchen towel and serve hot. 

Though these pakoras need no side dishes, it can be taken with tomato ketchup or green chutney.