SERVING SIZE – 3 to 4
- Cauliflower – Medium size
- Besan/Gram Flour – 3/4 Cup
- Rice Flour – 1/4 cup
- Red Chili Powder – 1/2 tsp or to taste
- Salt – 1/2 tsp or to taste
- Ghee – 2 spoons
- Ginger – 1 inch piece finely crushed or 1/2 tbsp ginger paste
- Gingely/Sesame Oil or Canola Oil – as needed for deep frying
- Cut the Cauliflower into each florets. Cut the florets length-wise into two.
- Take the cut florets in a small vessel and sprinkle little water and pinch of salt and heat it in low flame. Do not close it with Lid. Keep sprinkling water and rotating the florets. Get the florets to light tender consistency. Make sure not to over boil it and make it too soft/mushy.
- In the meantime, take a bowl and add the Basin, rice flour, Chilli powder, Salt, Ghee and Ginger paste. Mix them well.
- Add water to the mix, mix it and bring it to paste (like curd) consistency. Adding too much water will make the florets not stick to the batter.
- Take a Kadai, add oil and heat it. Once heated, keep it in medium flame/heat setting.
- Soak each floret in the prepared batter and deep fry it in the heated oil. Fry until the Pakora becomes golden color.
- Serve it hot with tamarind chutney or traditional chutney/Sambar and enjoy the snack.
- As Mr. GV Venkataraman mentioned in the comment, you can microwave the Cauliflower florets for 40 secs (depends on quantity).
- You can also substitute Cauliflower with Broccoli.