Pakoda made from cauliflower will be surely liked by our children and it can made in a tasty way with little ingredients and in a short span of time, lets see the steps to prepare this side dish. Cauliflower is low in carbohydrates yet has high nutritional value – like vitamins C, K and B6.
Ingredients
- Cauliflower – 250g
- Kashmiri Chilli powder – 1 tablespoon
- Curry leaves – few
- Garam masala powder – 1/4 tablespoon
- Salt – 1/4 tablespoon
- Cumin powder – 1/4 tablespoon
- Ginger garlic paste – 1/4 tablespoon
- Water – as required
- Maida – 200g
- Corn flour – 2 tablespoon
- Lemon juice – from half fruit
- Refined oil – 300 ml
Things to be done before we start cooking
- Buy 1 cauliflower (mid-sized) – break them into small florets and wash them in clean water.
- We should be having 250 grams of cauliflower florets now, let’s prepare the pakoda with this.
- Peel 100 grams of ginger and garlic and grind them together to obtain a paste called the “Ginger-Garlic” paste.
Steps to Prepare
1) Place a 3 litre pan on the big burner, turn on the flame.
Pour in 1 litre of water and let it boil.
2) Once the water boils, put in curry leaves (curry leaves removed from 5 sprigs).
We are adding curry leaves to the boiling water so as to remove the smell of cauliflower.
3) Next, put the cauliflower florets into the pan with boiling water + curry leaves.
Let the florets be in boiling water for just 30 seconds.
After 30 seconds, remove the florets and place them in a separate dry plate.
4) Take a wide bowl and add the below mentioned masalas to it –
- Garam masala – 1/4 tablespoon
- Salt – 1/4 tablespoon
- Cumin powder – 1/4 tablespoon
- Kashmiri chilli powder – 1 tablespoon
- Ginger-garlic paste – 1/4 tablespoon
- Water – 200 ml
With fingers or spoon, try to mix the masalas well.
5) Now, lets add the below two items to the bowl with masala mix –
- Maida – 200 grams
- Corn flour – 2 tablespoons
Mix up the flour and masala well with hands. If need be, we can add extra water to obtain a liquid masala mix.
6) Put the cauliflower florets into the bowl with masala mix.
Mix well so that all the florets get coated with masala.
Squeeze the juice of half a lemon.
Let the florets get soaked in masala for another 10 to 15 minutes.
7) Place a pan on the burner and pour in 300ml refined oil. Let the oil get hot.
8) Once the oil heats up, turn the flame to LOW mode now.
Let’s put in the masala coated cauliflower florets.
Make sure to put the florets one by one, so that they don’t stick to one another while frying.
9) After 30 seconds, lets stir a little, so that florets turn to the other side for cooking well.
We need to cook them in low flame for a minimum of 8 to 10 minutes, occasionally stirring.
After 10 minutes, we can remove the crispy cauliflower pakodas from oil and place in a plate.
10) Follow the same steps to fry the remaining florets too.
That’s all guys, our pakoda is ready.
