Peppery And Luscious Cauliflower Pakoda Make At Home
By MD ALEEM UDDIN, Posted on 18/07/2020 - 1 Comments
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Ingredients of cauliflower pakoda
STEP : 1
These are the simple ingredients required to make the Phool Gobi ki pakodi at home.
STEP : 2
Take a cooking utensil and pour water to boil. In boiling water add the washed cabbage.
STEP : 3
Add the washed Phool Gobi in the boiling water. Before adding wash and remove the insects found in Phool Gobi.
STEP : 4
Add salt and let them boil for 5 minutes. So that the vegetables are not raw while frying them.
STEP : 5
Take a bowl and remove Phool Gobi and cabbage in it. Drain the water excess.
STEP : 6
Add corn flour in the bowl. Here I have taken 1 1/2 cup of corn flour in it.
STEP : 7
After that now let us add the besan flour 1 1/2 cup in the bowl.
STEP : 8
Add the ginger garlic paste in the mixture in bowl. And proceed for the further process.
STEP : 9
After adding the ginger garlic paste now add salt as per the taste required in the bowl.
STEP : 10
Add red chilli powder in the bowl of mixture and then proceed for the further process.
STEP : 11
Add turmeric powder in the bowl of mixture. Here I have taken a pinch of turmeric powder.
STEP : 12
Now squeeze the lemon in spoon and add it in the mixture of the bowl. Y
STEP : 13
Add oil required as per for binding the vegetables together. Here I have taken 2 1/2 tbsp oil.
STEP : 14
Now in this step mix all the ingredients together well with the help of hands bind it and also mash it smoothly such that all the items mixes well with each other.
STEP : 15
Now take a pan or kadai and in it add the oil for frying. Heat the oil.
STEP : 16
As the oil gets heated up now slowly add the batter made from Phool Gobi and cabbage in it.
STEP : 17
Let them fry on both the sides and remove it from the flame once the colour changes to golden.
STEP : 18
Phool Gobi ki pakodi is ready to serve. Serve it in a plate and garnish it with the tomatoes ketchup.
STEP : 19
Finally Phool Gobi ki pakodi is ready to eat enjoy the recipe with your family members and serve it hot.