Cauliflower fritters pakoras

batter

1 cup chickpea flour (gram or besan flour)

1/2 tsp salt

1/2 tsp baking powder

1/4 tsp chillie powder

1/2 cup warm water

2 cups cauliflower cut into small florets

1/2 tsp salt in 2 cups hot water

1" oil to fry

Mix the flour, salt, baking powder, chillie powder and make a thick batter without lumps.

Soak the cauliflower in the salted hot water for about 10 minutes, keep it covered. Drain the water completely from the cauliflower.

Add the cauliflower into the batter without water and mix to make sure it is coated well.

Heat oil and fry in the cauliflower, turn to make sure all sides are fried and golden brown.

When the cauliflower is put into the oil it will have bubbles around it then it will come up and wouldn't stick to the pan. Reduce the heat to medium high so it doesn't darken faster and to make sure it is cooked well.

Remove on to an absorbent paper towel to drain excess oil. Serve hot with hot sauce or chutneys.

Pakoras are going to MLLA #32 at Sandhyas.

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