Masala Cauliflower Pakoras
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The crunchy and mouthwatering deep fried Golden brown Cauliflower Pakoras are ideal time snack and starters. They are marinated with spices, curd and herbs to give absolute delicious taste.
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Ingredients
- Cauliflower florets taken from a normal size Cauliflower
- Besan flour 3 tb spoons
- Corn flour 3 tb spoons
- Whole wheat flour 3 tb spoons
- Garam masala powder 1/2 tea spoon
- Ginger garlic paste 2 tea spoons
- Curd 3 tb spoons
- Kashmiri chilli powder 2 tea spoons
- Finely chopped cilantro and mint leaves 2 tb spoons
- Salt
- Oil for deep frying
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Instructions
- Heat generous amount of water with a pinch of salt and turmeric powder. Once they start boiling well switch off the stove. Put the florets into the hot water and allow them to be in water for 5 minutes.
- Then drain the water out by straining the veggies in a strainer. Transfer them to a broad bowl.
- Except oil add all other mentioned items under ingredients to the cauliflower and mix well enabling them to marinate well. Keep them aside for 20 minutes.
- If you feel the stuff is very dry add some more curd or if you feel it is wet add more corn flour.
- Heat oil in a pan and deep fry the stuff in handful lots to golden brown.
Notes
One day while making this pakoras, since there was no stock of maida (All purpose four) in my shelf, i tried with whole wheat flour. It came out very well and crispy. From then i started substituting wheat flour for maida.
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