Poongobi Pakora
Equipment
- Bowl
- Kadhai
- Heavy-based Pan
- Slotted spoon
- Kitchen Paper
- Paper towel
Ingredients
- 150 g Gram (Chickpea) flour (1 cup)
- 1 teaspoon Rice flour
- 1 teaspoon Ajwain seeds
- 1 teaspoon Chili powder coarsely ground
- 200 g Cauliflower florets (2 cups)
- Vegetable oil for deep-frying
- Salt
Instructions
- Put the flours, ajwain and chili powder in a bowl.
- Season with salt.
- Mix in enough water to make a thick batter or pouring consistency.
- Heat enough oil for deep-frying in a kadhai or deep, heavy-based pan to 180 degree C / 350 degree F, or until a cube of bread browns in 30 seconds.
- Working in batches, dip each cauliflower floret into the batter and then carefully drop into the hot oil.
- Deep-fry for about 2 minutes, or until golden brown.
- Remove with a slotted spoon.
- Drain on kitchen paper (paper towel).
Nutrition
Serving: 4gSodium: 47mgCalcium: 30mgVitamin C: 24mgVitamin A: 164IUSugar: 5gFiber: 6gPotassium: 477mgCalories: 167kcalSaturated Fat: 1gFat: 3gProtein: 10gCarbohydrates: 25gIron: 2mg
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