CAULIFLOWER PAKODA
Cauliflower is a vegetable which is loved by everyone mostly.. this pakoda is a perfect snack for children .. i have made this little less spicy,if you like it more spicy you can add more chilly powder.. Cauliflower is a vegetable with negative calories that
means its is recommended for people who want to reduce their weight and
on diet.Apart from that it contains highly essential vitamins and
minerals which is very useful for the overall health of the body..
Blanching which means before cooking ,immersing a vegetable in boiling
water for sometime and draining it.. usually this technique is followed
for cauliflower by most of the people,but in my personal opinion if the
cauliflower u get has any insects or contaminants in it u can go for the
blanching technique else you can very well just wash the veggie in cold
water ,if u like add a teaspoon
of salt to the water. its purely my opinion that i feel the taste and
essence of the cauliflower is reduced when we do blanching.. mostly we
get abundant of cauliflower in the winter months as it is largely
harvested at this period of year. so u can make the most of it as you
will get fresher and bigger flowers at this part of the year..
Cauliflower
pakoda is slightly different from Gobi 65.. In this we add gram flour
for the coating and the spice we add is little less so it perfectly
suits kids and a great evening snack for them..
INGREDIENTS
Cauliflower florets - 500gm
Ginger garlic paste - 2 tbsp
Red chilly powder - 2 tsp
corn flour - 4tbsp
Gram flour - 5 tbsp or as required (cauliflower should be fully coated with gram flour)
Fresh Lemon juice - 2 tbsp
Salt - as required
oil - as required to deep fry
METHOD
As
I mentioned earlier cleaning cauliflowers is your choice, you can
either do blanching or just wash it with salt water. But the main thing
is you should drain the water completely.only then your masalas will get
fully coated and absorbed by the vegetable.
In
a bowl, add cleaned cauliflower florets, ginger garlic paste, red
chilly powder, salt, lemon juice , cornflour ,mix it well and marinate
in fridge ( when you marinate in the fridge the masala gets absorbed
fast ) for minimum 30 mins..
After the marinating period, add the gram flour and mix it well so that the flour fully coats the cauliflower..
Heat oil in a kadai and deep fry the cauliflowers to golden brown colour and thats it your cauliflower pakoda is ready to eat..
Hope
you all will try this easy recipe and get back to me with your
comments.. until next post its Veni here saying bye and take care..Happy
cooking !!!
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