1/2 kg Gobhi (Cauliflower)
1/2 kg Gram Flour (besan)
2-3 medium size Onions, chopped
2 table-spoon Garlic paste (Lasun)
1 table-spoon Ginger paste (Adrak)
5-6 Green Chillies, chopped
2 table-spoon coriander powder (pisa dhaniya)
1 t-spoon red chilly powder (lal mirch)
1 t-spoon garam masala
1 t-spoon amchur
Oil to deep fry Pakodas
1 t-spoon salt or to taste
How to make :
Remove the florets of gobi, dip them in hot water then spread them on a plate for some time so the water gets removed.
Now, sprinkle 1/2 t-spoon red chilli powder, 1/4 t-spoon amchur, 1/2 t-spoon salt on Cauliflower florets. Mix them well & keep aside.
Now take a large bowl and add besan, chopped onions, green chillies, ginger-garlic paste, remaining red chilli powder & amchur, coriander powder, garam masala and salt. Mix them well by adding water in little quantity. Make a batter of medium consistency.
Put oil in a kadhai or frying pan for deep frying Pakora. Coat the mixture on the gobi pieces & put these pieces in the oil one by one (oil should be too hot).
Turn the flame to low. Fry till they turns golden all over. Fry the remaining florets in the same way.
Now, take all the gobi pakodas out from the frying pan while they are half cooked. Press all the fried pakode with a potato smasher or large spoon to make them slightly flat.
Add these pressed pakora again in hot oil. Fry till they get red and crispy.
Serve hot pakoras with green chilli chutney & mithi tamarind (imli) chutney.
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