CRISPY CAULIFLOWER PAKORA

CRISPY CAULIFLOWER PAKORA

Ingredients:

½ kg cauliflower florets

½ tsp turmeric powder

1 tsp salt

4 tbsp cornflour

For marinade

1 tsp ginger/garlic paste

2 tbsp chilli garlic sauce

½ tsp chilli powder

½ tsp salt

½ tsp Chinese salt

1 tsp vinegar

1 tsp Soya sauce

Oil for frying

For batter

5 tbsp cornflour

1 tbsp flour

2 tbsp rice flour, heaped

¼ tsp salt

½ tsp crushed red chillies

Water as per requirement

Method:

In a pan boil water with turmeric and salt, add cauliflower florets. After five minutes remove from heat and drain cauliflowers. Pat dry.

In a bowl mix all the marinade ingredients with the cauliflower, keep aside for 20 minutes. Make a batter of medium consistency, drain the marinade and dust florets with dry cornflour. Dip in batter and fry till golden