This is a spicy,tasty crunchy pakora /bajji/
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.
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
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
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