There is just nothing comparable to Cauliflower Pakoras for a hearty, nourishing snack. Quick and easy to make and even quicker and easier to eat, Cauliflower Pakoras are an unbeatable addition to the recipe repertoire of a busy mom.
1 c besan (chickpea flour)
1 c maida (unbleached all-purpose flour) or rice flour
1/2 t turmeric
1/2 t black pepper
1/4 t hing
2 t salt (if you're using fluffy Indian salt, 2 slightly rounded teaspoons)
Water (enough to make a medium-thin batter, approximately 1 c + 2-3 T)
First, heat ghee in a wok or karai on low flame until a test piece gently bubbles and slowly rises to the surface.
Next, mix all dry ingredients together in a deep bowl, then slowly add water, mixing thoroughly after each addition, until batter is medium-thin, like thin pancake batter, when dropped from a spoon.
Wash and cut one large cauliflower into florets. Each floret should be about 1 1/2 inches across. Let the wet cauliflower drain a bit so that the pieces are not too wet when you dip them.
Test the heat of the ghee by dipping one floret into the batter, slightly turning it to drain, then gently lowering it into the ghee. Get it down close to the top of the ghee before letting go, so you don't burn yourself by splashing the ghee. Watch to see how it behaves in the ghee. If it bubbles gently and then slowly rises to the surface, your ghee is the right temperature. Start adding dipped pieces of cauliflower into the ghee (9 to 12 pieces usually leaves enough space in my karai to allow them to freely float on top of the ghee without crowding each other). Allow a few seconds of time between each addition so that they have a little time to harden before the next piece is added. That way, they don't have much tendency to stick to each other as they are cooking.
Add several pieces of coated cauliflower but leave a little room so the pieces are not too crowded (as I said above, about 9-12 pieces works in my wok). After they brown slightly, turn them over with a fork or a slotted spoon. Allow them to cook for a few minutes on the second side, then turn back over. Keep doing this until they are thoroughly and evenly cooked to a light golden-brown color. If you use maida in your batter, they will become a little darker than if you use rice flour. I prefer using rice flour, because the pakoras come out a little more crisp.
After they are a nice golden-brown color, remove from the ghee with a skimmer and place in an open dish. If you like, you can cover them with a dry cotton tea-towel, but don't cover them with anything airtight, as they will get mushy. If lunch or dinner is scheduled a little later, you can keep the cloth-covered pakoras warm in your oven on a low temperature.
Offer to Krsna while they're still hot, then serve to your happy family and guests.
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| Cauliflower Pakoras |
1 c besan (chickpea flour)
1 c maida (unbleached all-purpose flour) or rice flour
1/2 t turmeric
1/2 t black pepper
1/4 t hing
2 t salt (if you're using fluffy Indian salt, 2 slightly rounded teaspoons)
Water (enough to make a medium-thin batter, approximately 1 c + 2-3 T)
First, heat ghee in a wok or karai on low flame until a test piece gently bubbles and slowly rises to the surface.
Next, mix all dry ingredients together in a deep bowl, then slowly add water, mixing thoroughly after each addition, until batter is medium-thin, like thin pancake batter, when dropped from a spoon.
Wash and cut one large cauliflower into florets. Each floret should be about 1 1/2 inches across. Let the wet cauliflower drain a bit so that the pieces are not too wet when you dip them.
Test the heat of the ghee by dipping one floret into the batter, slightly turning it to drain, then gently lowering it into the ghee. Get it down close to the top of the ghee before letting go, so you don't burn yourself by splashing the ghee. Watch to see how it behaves in the ghee. If it bubbles gently and then slowly rises to the surface, your ghee is the right temperature. Start adding dipped pieces of cauliflower into the ghee (9 to 12 pieces usually leaves enough space in my karai to allow them to freely float on top of the ghee without crowding each other). Allow a few seconds of time between each addition so that they have a little time to harden before the next piece is added. That way, they don't have much tendency to stick to each other as they are cooking.
Add several pieces of coated cauliflower but leave a little room so the pieces are not too crowded (as I said above, about 9-12 pieces works in my wok). After they brown slightly, turn them over with a fork or a slotted spoon. Allow them to cook for a few minutes on the second side, then turn back over. Keep doing this until they are thoroughly and evenly cooked to a light golden-brown color. If you use maida in your batter, they will become a little darker than if you use rice flour. I prefer using rice flour, because the pakoras come out a little more crisp.
After they are a nice golden-brown color, remove from the ghee with a skimmer and place in an open dish. If you like, you can cover them with a dry cotton tea-towel, but don't cover them with anything airtight, as they will get mushy. If lunch or dinner is scheduled a little later, you can keep the cloth-covered pakoras warm in your oven on a low temperature.
Offer to Krsna while they're still hot, then serve to your happy family and guests.
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