How To Make Crispy Cauliflower Pakoda

Ingredients

• Cauliflower Florets, 2 cups
• 1 cup Maida / All-Purpose Flour
• 2–3 tablespoons Corn Meal
• Season with salt to taste
• 2 tablespoons Green Chili Sauce
• 1 tablespoon Ginger Garlic Paste
• A handful of Curry Leaves
• 2–3 Green Chilies
• Deep-frying Cooking Oil

Instructions

1. Cauliflower should be washed and sliced into bite-sized pieces.
2. Place the cauliflower in a microwave-safe bowl.
3. Add enough water to cover the florets, as well as a bit of salt and turmeric.
4. Once finished, drain and set aside.
5. In a mixing bowl, combine the flour, salt, ginger-garlic paste, and chili sauce. Toss the florets in the basin to combine.
6. Sprinkle with water to ensure the florets have a good covering of flour.
7. Season with salt and pepper to taste.
8. Heat the frying oil in a kadai and then carefully drop in the cauliflower florets to deep fry.
9. Using a kitchen towel, blot the excess fat.
10. The curry leaves and green chilies should then be fried.
11. Add the curry leaves and green chilies to the pakodas in a bowl.
12. Serve immediately.