Fritters are deep fried snacks that are common all around the world in different cuisines. The Indian version of fritters are popularly known as Pakoda or bajji.
Whenever cauliflower is in season, i love to make them and enjoy it as an evening snack with a cup of tea. It also goes well as a side dish with rice. This is somewhat different from the traditional pakora batter, here i have mix the flours with the cauliflower florets adding very little water. Adding cornflour and rice flour makes the fritters come out very crispy and tasty.
- Cauliflower – 1
- Gram Flour (Besan/ Kadalai Maavu) – 1 cup
- Rice Flour – 3/4 cup(optional)
- Corn Flour – 2tbsp(optional)
- Salt – to taste
- Red Chili Powder – 2 tsp
- Cumin Powder – 1 tsp
- Turmeric Powder – 1/4 tsp
- Asafoetida (hing)- 1/4 tsp
- Oil – for deep frying
- Curry leaves- a handful(for flavor)
- Cut the cauliflower into medium sized florets.
- Boil the florets in salted water for couple of minutes. Drain the water completely.
- Mix the flours, salt and the spices in a bowl with just enough water.Dip each florets in the batter.
- Heat the oil for deep frying. Gently slide in each florets in the hot oil and fry till golden brown. Splutter curry leaves in the same oil.
- Drain the florets in a paper towel and serve hot with some ketchup.
Thanks and Regards