Before the Phoolkopi/cauliflower season could just go…though most of the vegetables can be found all through the year…but the seasonal ones taste good, I decided to make these pakoras for the evening snack.
Thinking about evening snacks make me crazy, crazy for I like someone else to prepare something interesting and tasty and serve a plate full to me. Hah!!!!!!!!!!!! Not so lucky, I’m also too fussy and like to take charge even if my helping hand tries her best and puts in all her efforts to do something special. How I hate her rotis…she makes big ones and the sides are thick…and my rotis, I take so much care, add patience to it and prepare it.
No more grumbling but appreciate the help that comes from someone else.
As I looked at the cauliflower, I made up my mind to make some pakoras. So nice to eat them on a cold evening with a cup of hot tea and home-made chutney. If chutney is not there tomato sauce enhances the flavour.
Phoolkopi/Cauliflower 1 medium size. Separate the florets and blanch them. Drain and keep for the next process.
Take 1 ½ cup besan/chickpea flour
To that add 2 tbsp rice flour
½ tsp. haldi powder
½ tsp. red chilli powder
Salt to taste
Water for the batter.
Mix all the ingredients and then pour water for a not very thick batter but not also a running one.
Once all this is ready at hand.
Take enough oil in a kadhai for deep frying.
Once the oil is hot reduce the flame.
Coat the cauliflower florets one by one in the batter and drop into the oil.
Fry till the outer coat becomes dark golden.
Take out on a kitchen towel.
Phoolkopi/cauliflower season is gone but the taste still lingers in the mouth and remembered as it is written down in words in my blog.
© gouri guha 2014