Cold weather calls for something hot, something crispy, something fried and something tasty. Although I don’t deep fry stuff very often, I love treating the husband to his favorites and this happens to be one such recipe. Cauliflower mixed with different flours and minimal spices – deep fried in oil makes a perfect snack, especially during tea time. Sometimes, I make this as a side for our one pot lunches – like sweetcorn capsicum rice, spring onion sweetcorn rice, peas pulav and such. The same recipe can be made using mixed vegetables as well as babycorn. This recipe ensures fail-proof crispy treats in no time at all. So, with no further ado – lets go to the recipe.
To make Cauliflower Pakoda | Crispy Fried Cauliflower
What I used –
- Cauliflower Florets, 1.5 to 2 cups (florets cut small)
- Maida/All-Purpose Flower, 3 tbsp
- Corn Flour, 3 tbsp
- Rice Flour, 1 tablespoon (optional)
- Ginger Garlic Paste, ½ tsp
- Red Chilli Powder, ½ tsp
- Garam Masala Powder, ¼ teaspoon (optional)
- Salt, as required
- Water, few tbsp
- Oil, for deep frying
How I made –
1. Cut the Cauliflower into small bite sized florets. Blanch them in hot water to remove any worms/impurities. Drain the water completely and put them into a bowl. Add all the flours – maida, corn flour and rice flour. Add salt, red chilli powder, garam masala powder and ginger garlic paste. Mix well. The flours should coat the florets well. Add a couple of tablespoon of water if its too floury/thick.
2. Meanwhile, heat oil for deep frying in a deep pan/kadai. Once the oil is hot, set the flame on medium and gently drop a few florets in to the oil. Fry until golden brown on medium flame. Remove onto a tissue. Repeat the same with rest of the cauliflower florets.
3. Serve as a snack with sauce of your choice or as a side with any rice/noodle dishes.
- Make sure the flours coat all the florets equally. If the florets look too dry, add few tablespoon of water.
- If the oil is too hot, the cauliflower florets would not cook in time. If the oil is not hot enough, the florets would absorb too much oil.
- Tastes great when served hot.