Fulkopir Pakora (Cauliflower Pakora)

Cauliflower pakora is one of the best appetizers or side dishes what we crave for whether in parties or simply at regular meals or with tea. We, Bengali's, prepare the same a little different way and the good part of this pakora is you don't need to eat very hot. These pakoras what we say bora stays crunchy when these are little cool also. Again my mom taught me this and any time I m ready to prepare and eat these yummy and crispy pakoras.

Ingredients:::

• 8-10 nos. medium size cauliflower florets,
• half cup moyda or all-purpose flour,
• 3 tbsp rice flour,
• a pinch turmeric powder,
• a pinch red chilli powder,
• 1/4 tsp roasted cumin powder, Optional
• one fistful of fresh chopped coriander leaves,
• salt to taste,
• Oil for deep-frying.

Method:::

1. Boil water with 1/2 tsp salt in a pan. Switch off gas or heat. Add cauliflower florets into the water and cover the pan for 10 mins. You can steam cauliflower florets using microwave too. For that, add cauliflower florets and salt into water and put in microwave for 7 mins. Strain out water and then let the florets dry and keep aside.

2. In a large bowl, mix rice flour n maida / all purpose flour adding salt, turmeric powder, red chilli powder and chopped coriander leaves together. Then add little warm water to the mixture to prepare thick consistency batter and then mix steamed cauliflower florets.

3. Heat sufficient oil for deep-frying and fry cauliflower floret 3 or 4 numbers at a time until it becomes light golden brown in color. Spread on paper napkin to absorb extra oil. Serve hot or little warm.

 

Tips - You can add finely chopped green chillies, kalonji / kalo jeere and hing to the batter. I generally do shallow frying for side dishes too.