There are a variety of evening snacks like masala vada, veg momos, veg puff, onion pakoda, egg puff posted in my blog. Today I'm gonna post another recipe of evening snack - it is cauliflower bhaji, deep fried in oil. If you are concerned about deep fried foods and think twice before have one, then you can check out the cauliflower fry without oil recipe. It tastes amazing and equivalent to the deep fried ones. Try it out!
Ingredients:
300 gms of cauliflower florets
5 tbsp besan flour/ bengal gram flour/chickpea flour
1 tbsp corn flour
1 tbsp rice flour
Salt to taste
1 tsp red chilli powder
A pinch of baking soda
A pinch of orange food color (optional)
How to make cauliflower pakoda:
1. Wash and cut the cauliflower into medium sized florets. Soak it in hot water 💦 for 5 minutes.
2. Drain the water using a colander and keep the florets ready. This step is to ensure the florets doesn't have water so that when we dip them into the batter, the batter doesn't become more watery.
3. In a bowl, add besan flour/chick pea flour, rice flour, corn flour,salt,baking soda, red chilli powder and food color.
4. Mix everything thoroughly without adding water. This is to make sure the dry ingredients blend well together.
5. Then add water little by little and prepare a thick batter.
Tip: water is added little by little to avoid forming any lumps.
6. Heat oil in a pan and test the temperature readiness by pouring a drop of batter into the hot oil. If the batter raises immediately to the top surface, then we are good to go with the bhaji frying!
7. Add 4-5 cauliflower florets to the batter. Coat each of the florets well with the batter and dip into the hot oil.
8. Fry on medium high flame for about a minute or so each side. Or until it turns light brown.
9. Once the florets are cooked on all sides, remove them from the pan using a slotted spoon and place them in paper hand towels, to absorb excess oil.
10. Voila! Cauliflower bhaji is ready. Serve it hot with tea or coffee as evening snack.
300 gms of cauliflower florets
5 tbsp besan flour/ bengal gram flour/chickpea flour
1 tbsp corn flour
1 tbsp rice flour
Salt to taste
1 tsp red chilli powder
A pinch of baking soda
A pinch of orange food color (optional)
How to make cauliflower pakoda:
1. Wash and cut the cauliflower into medium sized florets. Soak it in hot water 💦 for 5 minutes.
2. Drain the water using a colander and keep the florets ready. This step is to ensure the florets doesn't have water so that when we dip them into the batter, the batter doesn't become more watery.
3. In a bowl, add besan flour/chick pea flour, rice flour, corn flour,salt,baking soda, red chilli powder and food color.
4. Mix everything thoroughly without adding water. This is to make sure the dry ingredients blend well together.
5. Then add water little by little and prepare a thick batter.
Tip: water is added little by little to avoid forming any lumps.
6. Heat oil in a pan and test the temperature readiness by pouring a drop of batter into the hot oil. If the batter raises immediately to the top surface, then we are good to go with the bhaji frying!
7. Add 4-5 cauliflower florets to the batter. Coat each of the florets well with the batter and dip into the hot oil.
8. Fry on medium high flame for about a minute or so each side. Or until it turns light brown.
9. Once the florets are cooked on all sides, remove them from the pan using a slotted spoon and place them in paper hand towels, to absorb excess oil.
10. Voila! Cauliflower bhaji is ready. Serve it hot with tea or coffee as evening snack.
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