Cauliflower pakoras taste great, during rains in the rainy season. Let's quickly make the Cauliflower Pakora.
Ingredients for GratedGobiPakora
Cauliflower - 250 to 300 grams
Gram flour - 1 cup
Rice flour - 2 tbsp
Green coriander - 2 to 3 tbsp
Dry fenugreek leaves - 2 tsp
Red chilly powder - 1/4 tsp
Ginger paste - 1 tsp or grate 1 inch piece
Salt - 3/4 tsp or as per taste
Green chilly - 2 (minced)
Oil - for frying pakoras
How to make Gobi Keema Pakora
Wash the cauliflower thoroughly and allow it to dry completely. Take gram flour in a big bowl and add water little by little to make batter with dense consistency. Whisk the batter nicely with help of a spoon and add salt, dry fenugreek leaves, green coriander, green chilly, ginger paste and red chilly powder into it. Mix everything really well. Also add grated cauliflower in the batter.
Preheat oil in a pan. When oil is sufficiently hot, take small amount of mixture in a spoon and place it in oil for frying. Place as many pakoras as possible in the wok for frying.
Flip the pakoras and fry on medium-high flame until it gets golden brown in color. Likewise fry all pakoras.
Serve steaming hot gobi pakoras with kasundi, green coriander chutney, pudhina chutney or tomato sauce and relish eating.
For making the batter you can also mix semolina with gram flour instead of rice flour.
With whisking the batter rigorously, pakoras get a nice shape.