Cauliflower Pakora

Name: Cauliflower Pakora
Ingredients: 1 teaspoon fennel seeds, bruised with your fingers; 1 onion, chopped finely; 2 scallions, sliced thinly; 1/2 cup cilantro leaves, chopped; 3 thai green chiles, chopped finely; 1 tablespoon finely chopped ginger; 1 sprig curry leaves, chopped roughly; 1 teaspoon salt; 1/4 teaspoon turmeric; pinch of baking powder; 3/4 cup chickpea flour; 1/4 cup rice flour; 1/2 cup water; 1 medium-sized cauliflower, cut into small florets; vegetable oil, for frying; cilantro or tamarind chutney, or ketchup, for serving

acooksmemoir|March 3, 2013 4:03 pm EST

Cauliflower Pakora

4 (1 ratings)

Print

Cauliflower pakora are typically served as a snack either in the afternoon or just before starting a typical meal in India. The batter is the key to making flavorful pakora; here, it's flavored with fennel seed, ginger, curry leaves, turmeric, and some Thai chiles for a little heat.

Servings

9

Ingredients

1 teaspoon fennel seeds, bruised with your fingers
1 onion, chopped finely
2 scallions, sliced thinly
1/2 cup cilantro leaves, chopped
3 thai green chiles, chopped finely
1 tablespoon finely chopped ginger
1 sprig curry leaves, chopped roughly
1 teaspoon salt
1/4 teaspoon turmeric
pinch of baking powder
3/4 cup chickpea flour
1/4 cup rice flour
1/2 cup water
1 medium-sized cauliflower, cut into small florets
vegetable oil, for frying
cilantro or tamarind chutney, or ketchup, for serving

Directions

In a bowl, mix together the first 10 ingredients. Mix in the flour and add the water to form a slightly thick batter. Add the cauliflower florets and mix to coat with batter.
Fill a deep skillet, pot, or deep-fryer 1/3 full with oil and line a plate with paper towels. Heat the oil to 375 degrees.
Deep-fry the cauliflower, in batches if necessary to avoid overcrowding. Drain the pakora on paper towels and serve with cilantro chutney, tomato ketchup, or tamarind chutney.