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Cauliflower Fritters (Gobi Pakora)

INGREDIENTS:

  1. Cauliflower 1 (cut into medium florets)
  2. Hot Water and Salt for blanching the florets
  3. Gram Flour (Besan) 1 cup
  4. Rice Flour 2 tbsp
  5. Semolina 1 tbsp
  6. Turmeric Powder 1/2 tsp
  7. Red Chili Powder 1 tsp
  8. Coriander Powder 1/2 tsp
  9. Garam Masala Powder 1/4 tsp
  10. Coriander Leaves chopped 1-2 tbsp
  11. Baking Soda, a pinch (optional) 
  12. Salt to taste
  13. Hot Oil 1 tbsp
  14. Water as required to make batter

METHOD:

Serving Size: 4-5

Wash the florets and blanch in hot salted water for 6-8 minutes. Drain and pat dry.

Mix besan, rice flour, dry spice powders, salt, baking soda, hot oil (for crunchiness), and coriander leaves. Add water gradually to make a smooth, thick batter. Let it rest for 5-10 minutes.

Dip the florets into the batter and carefully lower them into medium-hot oil. Fry until lightly golden, then remove and drain on a wire rack. 

Let them cool briefly, then fry once more until deep golden brown and crisp.

Serve hot with fried green chilis, mint chutney, onion slices and lemon wedges.



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