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Wednesday, 10 February 2010

Cauliflower florets-250gms
Maida/ All purpose flour-3tbsp
Rice flour-3tbsp
Corn flour-3tbsp
Ginger and garlic paste-1tsp
Red chilly powder-1 1/2tsp
Ajinomoto-less than 1/4tsp
Baking powder-pinch
Salt to taste
Oil to deep fry

Clean and wash the cauliflower florets. In a large bowl add the cauliflower florets, all purpose flour, rice flour, corn flour, ginger and garlic paste, red chilly powder, ajinomoto, baking powder and required salt. Sprinkle water little by little and mix well until the flour and the spices are well coated on the florets( do not add more water, the batter may become watery and the batter will not stick to the florets). Heat enough oil in pan, when hot add the battered florets, reduce the heat and deep fry until crisp and golden brown.

Tips for less oily and crispy pakodas
When you deep fry a dish make sure the oil is very hot. Once the pakoda or any dish is added to hot oil reduce the heat and cook for 2 mins. If you are frying in batches, make sure the oil is very hot before frying each batch. If the pakoda or any dish is added to medium hot oil, the dish can become soggy and uncooked.


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