This is a spicy,tasty crunchy pakora /bajji/

fritters.

I have added extra spice inside this fritter.

You can make the same recipe with parboiled potatoes too.

Good to serve as a starter a snack and an

accompaniment for variety rice.

To get the extra crunch ,half fry the fritters,

set aside till you finish frying all,and refry

again till golden brown .

This helps to get the crunch and retain the

crispiness for a long time.

For the recipe now.

INGREDIENTS

1 cauliflower broken into florets and soaked in

warm salted turmeric water

1 tblsp.chilli powder

1 tblsp.ginger garlic paste

1/2 tsp.garam masala powder

salt to taste

METHOD

Drain the water from the cauliflower,and wash

well again twice.

Marinade with the rest of the ingredients,and

set aside till you prepare for the coating.

For the coating

2 cups gram flour or besan flour(kadala maavu)

2 tblsp.rice flour

1/2 cup plain flour (maida)

1 tblsp chilli powder

1 tsp.kalonji seeds (black cummin/karumjeeragam)

a pinch of soda bicarb

salt to taste

3/4 cup water.

oil for frying

Mix all the above ingredients for the coating

well,without lumps  ,and not watery but like

dosai batter.

Heat oil in a deep frying pan.When it is hot,take

a tblsp a hot oil and pour into the flour batter  

and mix well.

Now drop in the cauliflower(before coating)

into the hot oil for just two seconds.

Remove from oil and dip the florets in the

batter and fry till golden brown.

If you are going to serve later,half fry and set

aside and then fry while serving ,or fry as

i have given instructions  in my intro.

Can be served with mint or any chutney you

like.